Crispy Fried-Fish Tacos

Classically trained chef Tomas Lee become keen to carry the Asian-taco craze to Atlanta with his new eating place Hankook. Here, he flavors panko-breaded fried-fish tacos with hoisin mayonnaise. More Tasty Tacos

Crispy Fried-Fish Tacos
Crispy Fried-Fish Tacos


  • 1/2 cup mayonnaise
  • 1/4 cup hoisin sauce
  • 2 tablespoons sweet pickle relish
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • 1 pound tilapia fillets, cut into 4-by-1-inch strips
  • 2 large eggs, beaten
  • 3 cups panko (Japanese bread crumbs)
  • 3 cups vegetable oil, for frying
  • 12 corn tortillas, warmed
  • Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions, for serving

How to Make It

Step 1    

In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.

Step 2    

In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt, and white pepper. Seal the bag and shake. Add the fish and shake to coat.

Step 3    

Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter.

Step 4    

In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

 Suggested Pairing

Margarita made with 100-percent agave tequila: Patrón Silver.

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