Ingredients
- Peanut oil, for frying
- 2 cups panko bread crumbs*
- 3 eggs
- Kosher salt and freshly ground black pepper
- 2 pounds halibut, snapper, or other firm flesh white fish
- 8 corn tortillas
- 1/2 head napa cabbage, shredded
- Pink Chili Mayo, recipe follows
- Lime wedges, for garnish
- *Available in the Asian section of your market.
Directions
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Yield: 8 servings
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By myfoodnetwork2
on January 09, 2013
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May have made few, small changes, but all in all, the best fish tacos I have ever made. The sauce is to die for, use the leftover sauce for just about anything and everything! Thanks Tyler!
By pat2942
on June 07, 2012
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I've been making these for a number of years and they are great. Just wanted to address those who are reading the recipe for the chili mayo incorrectly. The recipe calls for two (2 canned chipotle peppers in adobo sauce NOT 2 cans of chipotle peppers....only use 2 peppers from one can; freeze the rest for future use.
By Making A House ...
Central Washington
on April 18, 2011
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This recipe is delicious and authentic if made as stated. i have made it for many occassions and therefore many people and EVERYONE loves it. We have three kids so I use only one pepper and 1-2 T of accompanying sauce when making the pink mayo sauce and all my kids love them. Do not add cheese and green lettuce etc. it is so American and really makes the dish less authentic and less tasty. Tyler is the expert, we should follow his recipe as written for best results.
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