Crunchy Fish Tacos

By Foodiewife

This recipe is adapted from Tyler's Florence's Ultimate Fish Taco recipe. I've made a few changes, that are very minor. I use cod, and roll these with egg, and panko crumbs. While these are deep-fried, and blotted well with paper towels so they aren't greasy. I used fresh corn tortillas and shredded cabbage. Tyler's Pink Chili Mayonnaise sauce is the Ultimate! I've made these several times, and we love these.

Ingredients

• Pink Chile Mayonnaise:
• 2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
• 2 cups all-purpose flour
• 3 eggs, lightly beaten
• 4 tablespoons water
• 2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1/2 head savoy cabbage (I used regular cabbage), finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped
• 3 limes, cut into wedges for garnish
• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• NOTE: I use only 1 chipotle

Details

Adapted from afeastfortheeyes.net

Preparation

Step 1

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs.

Season all with salt and pepper.

Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl.

Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish.

Toast the corn tortillas lightly over an open flame (on your stove top) and serve.