Crispy Fish Tacos

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 8 servings


  • 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.
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      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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