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Tilapia Fried Fish Tacos with Hoisin Tarter Sauce
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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.
Course Main Course Seafood
Cuisine American/Asian
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 12
Calories 753kcal

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

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