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Recipe courtesy of Tyler Florence

Show: Food 911

Episode: Fish Tacos

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Total:: 40 min
Prep:: 15 min
Inactive:: 10 min
Cook:: 15 min

Yield:: 8 servings

Level:: Easy

Ingredients

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
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

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

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:

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

Cook's Note

*Available in the Asian section of your market.

My Private Notes

Name: Crispy Fish Tacos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Ingredients: Peanut oil, for frying; 2 cups panko bread crumbs*; 3 eggs; Kosher salt and freshly ground black pepper; 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; 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