• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Mexican Southwest Recipes > Tacos > Crispy Battered Fish Tacos with Hoisin Tarter Sauce

    Crispy Battered Fish Tacos with Hoisin Tarter Sauce

    Published: Apr 19, 2010 · Modified: Feb 19, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Crispy fish tacos with hoisin tarter sauce

    Panko-breaded fried-fish tacos with hoisin tarter sauce make this crispy battered fish tacos recipe a unique treat.  Incredible with flavor, A recipe from Hankook Taqueria in Atlanta.

    Panko battered fish tacos with hoisin tarter sauce
    Battered Tilapia Fish Tacos with Hoisin Tarter Sauce = Yummy

    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.

    Tilapia Fried Fish Tacos with Hoisin Tarter Sauce

    Recipe for Crispy Battered 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
    • Easy Mexican Shrimp Tacos with Creamy Pineapple Adobo These easy shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = The best shrimp tacos recipe.
    • Easy Grilled Fish Tacos: With just a few pantry staples and a white fish fillet, this easy fish taco recipe is a weeknight meal lifesaver. Grilled tender and flaky and loaded with flavor.

     A battered fish tacos recipe from Hankook Taqueria in Atlanta. Enjoy.

    Panko battered fish tacos with hoisin tarter sauce

    Crispy Battered Fish Tacos with Hoisin Tarter Sauce

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: American/Asian
    Prep Time: 30 minutes
    Cook Time: 4 minutes
    Total Time: 34 minutes
    Servings: 12
    Calories: 753kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 753kcal | Carbohydrates: 34g | Protein: 14g | Fat: 65g | Saturated Fat: 46g | Cholesterol: 54mg | Sodium: 907mg | Potassium: 224mg | Fiber: 3g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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

    Crispy Battered Fish Tacos with Hoisin Tarter Sauce  …It’s What’s For Dinner.

    For your convenience, this post contains affiliate links.

    More Taco Recipes and Ideas

    • Beef machaca tacos served with cotija cheese and salsa.
      Mexican Beef Machaca Recipe
    • Grilled chicken tacos on a soft corn tortilla served with grilled corn on the cob.
      Simple Grilled Chicken Thigh Tacos
    • 3 tri-tip tacos garnished with jalapeno peppers, lime wedges and cotija cheese.
      Easy Dutch Oven Tri Tip Tacos
    • 3 pork carnitas tacos garnished with slices of radish, lime served in corn tortillas
      Pressure Cooker Carnitas, Pork Tacos

    Reader Interactions

    Comments

    1. Steph says

      April 23, 2010 at 3:37 pm

      I am going to share this recipe with my friends – they are on a big fish taco kick. I know they will love these. They look great!

      Reply
      • leaannbrown says

        April 23, 2010 at 4:42 pm

        Thanks Steph. We thought it was very tasty!

        Reply
    2. Lorraine @NotQuiteNigella says

      April 22, 2010 at 10:09 pm

      I had something like this at a restaurant last year and loved it so thankyou for the recipe! It was heaven and I’ll pass this onto my friends who were dining with me and also loved it! 😀

      Reply
    3. Zia Liz says

      April 21, 2010 at 9:43 pm

      Those look delish! I don’t have an hour for anything right now, but when I do, I’m trying this recipe forthwith!

      Reply
      • leaannbrown says

        April 22, 2010 at 1:23 pm

        I noticed that “one hour preparation time” in their recipe. I really don’t think it took that long, but maybe it did.

        Reply
    4. Chris says

      April 22, 2010 at 3:23 am

      Food and Wine is a gateway drug….. 😉

      Reply
    5. DebinHawaii says

      April 21, 2010 at 7:25 am

      Those are some of my favorite recipes–the ones I think I am not going to like and then I love them. These look really yummy. 😉

      Reply
      • leaannbrown says

        April 21, 2010 at 8:57 pm

        Thanks Deb, and as always, thanks for stopping by

        Reply
    6. noble pig says

      April 20, 2010 at 11:34 pm

      That’s funny, and I like the wine pairing, let’s face it, wine goes with everything!!!

      Reply
    7. Barbara says

      April 20, 2010 at 11:30 pm

      Funny post. And yes, it happens often that I wonder if I’m nuts when putting a recipe together. It doesn’t always turn out as good as yours did, either!

      Reply
    8. Barbara @ VinoLuciStyle says

      April 20, 2010 at 9:23 pm

      I have tried tilipia and it’s always just tastes weird to me yet others love it. Is it me, is it the fish or was the preparation just bad…hard to tell but I’m inspired to try again for I love fish tacos.

      Re margarita, sorry it’s not your drink of choice cause I love a good margarita…even though I’m considered a wino. I’ll share my recipe..even though I choose a reposado tequila, it’s so good…all fresh ingredients, not a mix in site!

      http://vinolucistyle.com/2009/05/the-best-fresh-margarita/

      Reply
      • leaannbrown says

        April 20, 2010 at 10:26 pm

        Barb, I agree, tilapia is boring. Seems everytime I’ve prepared it (and following directions perfectly) it’s mushy, boring and odd. Dipping and panko-ing seemed to really work.

        I’m not against a good margarita, I’m just a wino like you. Plus, I’m always up for a shot of good tequila when the mood strikes. 🙂

        Reply
        • Barbara @ VinoLuciStyle says

          April 21, 2010 at 6:03 pm

          Well then, you have experienced what I have…so maybe it’s just meant to be quick fried. BTW, the very first place I ventured out to during recuperation was Wahoo Fish Tacos…so not kidding!

    9. Karen says

      April 20, 2010 at 1:07 pm

      I’ve had many a delicious fish taco in various restaurants over the years, but any and all efforts at reproducing them at home have failed miserably. I don’t know why, they just do. you have inspired me to give it another go 😀

      Reply
      • leaannbrown says

        April 20, 2010 at 1:29 pm

        I agree Karen. I’ve had miserable failures at fried fish tacos. I think the panko and tilapia worked great.

        Reply
    10. dan says

      April 20, 2010 at 2:03 pm

      ohmygod. You’re killing me. This looks amazing.

      Hoisin sauce? Prob’ly shouldn’t even have told anyone about that part…maybe just slip it in while Bo’s not looking.

      Again, I’m thinking a full quarter-lime squeeze when it’s all done and on the plate.

      And the tequila. That happens to be the only brand I carry.

      You’re knocking it out of the park.

      Reply
      • leaannbrown says

        April 20, 2010 at 10:30 pm

        Why can’t I remember the lime part. I love squeezing a fresh lime wedge on just about everything.

        I know, that hoisin sauce is just crazy….and that sweet pickle relish???

        Ok, you bring the tequila and I’ll bring the tacos on our camping trip. Good gawd, tequila at 10,000 feet???

        Reply
    11. Vickie says

      April 20, 2010 at 12:12 pm

      LOL, this is a funny post! I LOVE fish tacos (almost as much as my husband) and all the cabbage business. I’m loving the wierd sauce, too, and am kind of surprised. I mean a Chinese sauce on fish tacos? . . . how fusion-y. 🙂
      I’m definitely making these.

      Very nice job with the photos, too!

      Reply
      • leaannbrown says

        April 20, 2010 at 12:34 pm

        Exactly….very fusion-y. That would have been a great title for the post Confusiony fusion-y

        Hope you like them and remember to get good quality white corn tortillas for steaming.

        I have one more taco post. Have you found that article about Taco Trucks? I made breakfast tacos on Sunday. omg

        Reply
    12. Rebecca says

      April 20, 2010 at 12:10 am

      oh wow these look delicious awesome recipe

      Reply
    13. pam says

      April 19, 2010 at 8:39 pm

      I love fish tacos! I’m going to have to give this a try!

      Reply
      • leaannbrown says

        April 20, 2010 at 11:41 am

        I was surprised at how tender moist and yummy that tilapia was. Gotta love panko.

        Reply
    14. krimkus says

      April 20, 2010 at 2:09 am

      Great post! Costco sells really meaty tilapia that is perfect for tacos. I have to try this one!

      Reply
      • leaannbrown says

        April 20, 2010 at 12:00 pm

        I’m heading over to Costco today, I’ll have to grab some for the freezer. I really liked it for fish tacos.

        Reply
    15. Joanne says

      April 19, 2010 at 6:38 pm

      This seems to be one of those things where the whole is greater than the sum of its parts. It definitely looks delicious! I’m all about quirky combos though.

      Reply
      • leaannbrown says

        April 20, 2010 at 11:44 am

        I don’t mind quirky combos, yet I was so surprised at how good this turned out.

        Reply
    16. Year on the Grill says

      April 19, 2010 at 6:52 pm

      you had me at hoisin sauce… tried to find that down here, and there is none on teh island at all…

      so, on my list for when i get home, but on the list for sure

      Reply
      • leaannbrown says

        April 20, 2010 at 11:43 am

        Yes, you better wait, not sure rum would work well with the mayo 🙂

        Reply
    17. Larry says

      April 19, 2010 at 5:37 pm

      Looks good and with such a strong recommendation, I’ll have to try it. I’m going to have to start trying blog saved recipes for every meal to get caught up.

      Reply
      • leaannbrown says

        April 20, 2010 at 11:45 am

        Me too Larry. I’ve got so many recipes saved, I’ll never have time to make them all.

        Reply
    18. buffalo dick says

      April 19, 2010 at 3:58 pm

      I am amazed at this mixture coming out tasty! I believe you, but you are braver than I am!

      Reply
      • leaannbrown says

        April 20, 2010 at 11:47 am

        And this coming from the man who cooked and cleaned a whole lobster???? 🙂

        Reply
    19. Bob says

      April 19, 2010 at 3:57 pm

      That’s one of the weirdest recipes I’ve ever seen. I’m so trying it. Heh.

      Reply
      • leaannbrown says

        April 20, 2010 at 11:47 am

        If you don’t like it, blame Food and Wine! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Two bowls of spicy tomato soup served with bread.
      Spicy Tomato Soup From Canned Tomatoes
    • Fingerling potatoes and sausage soup.
      Easy Creamy Sausage Potato Soup
    • Black bean soup with ham and carrots.
      Sherried Black Bean And Ham Soup
    • Lentil soup with turkey, barley and vegetables in a large white bowl.
      Easy Turkey Lentil Soup with Barley

    Glazed Corned Beef Sliders

    Instant Pot Corned Beef Sliders with melted Swiss cheese.

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • No bake key lime pie garnished with whipped cream and limes
      Key Lime Pie Recipe – No Bake
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cream Cheese Cherry Delight.
      Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 214
    713 shares
    713 shares