Cooking time

I used to cook a lot - and lately I've been lagging on that.

SO I decided at least once a week I'm going to find a new recipe and try it out. Last night was the 1st attempt & it turned out delicious if I say so myself.

Crispy Fried Fish Tacos


Ingredients: [This is for 12 tacos, I made a much smaller recipe since there's only 2 of us]

1. 1/2 cup mayonnaise
2. 1/4 cup hoisin sauce
3. 2 tablespoons sweet pickle relish
4. 1 1/2 teaspoons fresh lemon juice
5. 1 cup all-purpose flour
6. 1 teaspoon garlic powder
7. 1 teaspoon onion powder
8. 1 tablespoon kosher salt
9. 1 teaspoon freshly ground white pepper
10. 1 pound tilapia fillets, cut into 4-by-1-inch strips
11. 2 large eggs, beaten
12. 3 cups panko (Japanese bread crumbs)
13. 3 cups vegetable oil, for frying
14. 12 corn tortillas, warmed
15. Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving

  
Directions:

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

It was REALLY good, the sauce sounded a little weird to me at 1st but it ended up really making the taco.