Crispy Fried-Fish Tacos
© Con Poulos

Crispy Fried-Fish Tacos

  • SERVINGS: Makes 12 tacos

Classically trained chef Tomas Lee was eager to bring the Asian-taco craze to Atlanta with his new restaurant Hankook. Here, he flavors panko-breaded fried-fish tacos with hoisin mayonnaise.

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  1. 1/2 cup mayonnaise
  2. 1/4 cup hoisin sauce
  3. 2 tablespoons sweet pickle relish
  4. 1 1/2 teaspoons fresh lemon juice
  5. 1 cup all-purpose flour
  6. 1 teaspoon garlic powder
  7. 1 teaspoon onion powder
  8. 1 tablespoon kosher salt
  9. 1 teaspoon freshly ground white pepper
  10. 1 pound tilapia fillets, cut into 4-by-1-inch strips
  11. 2 large eggs, beaten
  12. 3 cups panko (Japanese bread crumbs)
  13. 3 cups vegetable oil, for frying
  14. 12 corn tortillas, warmed
  15. Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving
  1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

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