Panko Style Fried Fish Tacos

It might be an unpopular opinion, but I'm not a big fan of the batter-fried fish tacos. I actually like to make them in the tonkatsu style with Panko bread crumbs

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Fried Fish Tacos

Yield: 4

Author: Ethan Chlebowski

Prep time: 35 MinCook time: 6 MinTotal time: 41 Min

Ingredients

For the Fish

• 1 to 2 lb (454 to 900 g) White fish for frying (Cod, Tilapia, Striped Bass, etc)
• Salt
• 80 g flour
• 40 g cornstarch
• 2 egg, beaten
• 100 g panko bread crumbs
• Peanut oil ( enough for deep frying; about 2 inches high in a pan)
• Lime Zest (for garnish)

Serve with

• Warm corn tortilla
• Pickled onion
• Hot Sauce
• Kewpie Mayo
• Cilantro
• Lime wedge

Instructions

1. Remove any bones in the fish if there are any. Slice fish into large fish sticks to match the size of the tortilla you are using. Sprinkle salt evenly over the pieces and optionally you can dry brine these in the fridge for 1 hour or overnight.
2. Place a wok over medium heat and add enough peanut oil for deep frying about 2 inches high in the pan.
3. Meanwhile, on three separate trays add the cornstarch + flour mixture, the beaten egg, and the panko bread crumbs. Bread the fish by first coating the exterior in the flour mixture, followed by the egg before finishing in the panko bread crumbs. Push down on the bread crumbs to ensure it sticks to the exterior.
4. Using a thermometer, verify the temp of the oil is around 350 degrees F. Slowly drop the fish into the oil to let them get nice and golden brown. In total, fry the chicken for about 4 to 6 minutes, slightly agitating them throughout.
5. When browned to your liking, move to a paper towel on a wire rack, dab the excess oil, and move to the wire portion so it doesn't get soggy. Add a sprinkle of salt after frying along with lime zest and juice for some acidic and citrus notes
6. Serve on warm corn tortillas with hot sauce, cilantro, pickled onions, mayo, crema, slaw, or any toppings you want.

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