Panko-breaded fried-fish tacos with hoisin tarter sauce make this crispy fish taco recipe a unique treat. Incredible with flavor, A recipe from Hankook Taqueria in Atlanta.
Have you ever found yourself preparing dinner and during the process start 2nd guessing your recipe selection skills? “Looked good on paper”, “what was I thinking?” “overpowering odd crazy sauce”, … “I’ve never liked tilapia and still hate it”…
That was me while preparing this recipe last Friday night. As I was stirring up the sauce and after a small taste test I just knew the recipe was a quirky flavored dud. I mean c’mon Hoisin Tarter Sauce? I could hear my Mother’s voice scolding “Would you jump off a cliff if Food and Wine Magazine told you to? “
After plating and upon first bite, I was stunned, Bob swooned and this fried fish taco recipe in my permanent data base with the comment section reading “kick-ass tacos”. When this taco is assembled in its steamy shell, everything comes together and all ingredients are quickly on a first name basis. And using Hoisin Sauce to make a tarter sauce? Genius.
Recipe for Crispy Fish Tacos
Here’s the recipe and as always Food and Wine Magazine comes through with a great recipe. I just hope the June issue doesn’t include any cliff jumping recipes. I’m not a big fan of tilapia, but have made this recipe twice.
Once with tilapia and once with cod. Both times the fish cooked up beautifully in texture, and the panko breading was just right in the crispy crunchy arena. And that unique fish taco sauce, rocks.
More Fish Tacos Recipes
- Spicy Fish Tacos with Cod, Bring a little excitement to your next Taco Tuesday with these grilled cod fish tacos.
- Lobster Tacos, Sweet lobster meat dipped in garlic, lime, chile butter joins fresh Colorado sweet corn, roasted poblanos and avocado
A battered fish taco recipe from Hankook Taqueria in Atlanta. Enjoy.
Crispy Fish Tacos with Hoisin Tarter Sauce
- 1/2 cup mayonnaise
- 1/4 cup hoisin sauce
- 2 Tablespoons sweet pickle relish
- 1 1/2 teaspoon 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 bread crumbs
- 3 cups vegetable oil for frying
- 12 corn tortillas warmed
- Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)
- 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.
Pairing Suggestion: A Margarita made with 100-percent agave tequila: Patrón Silver.
Crispy Fish Tacos with Hoisin Tarter Sauce …It’s What’s For Dinner.
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