Tilapia Fried Fish Tacos with Hoisin Tarter Sauce

Crispy 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.

Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 12


  • 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


  1. Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)
  2. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
  3. 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.
  4. 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.
  5. 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.