I got the recipe from Food & Wine website, will have to check them out again for more recipes.
That night my daughter decided it was more fun to give the dog a grooming session than to make dinner. So I got to enjoy the task of cutting and breading each single slice of fish. Let me tell you that is thee most time consuming part of this whole meal.
Two days later I enjoyed some left overs of this fish with two corn tortillas stuffed with cheese and than the fish and some cabbage, DELICIOUS!
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, four servings
- In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
- 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.
- 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.
- 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.