Crispy Fish Tacos
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons finely chopped cilantro
Zest of 1 lime
1 tablespoon fresh lime juice (or more to taste)
Red hot sauce to taste
2 tablespoons milk
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 (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 flour tortillas, warmed
Pico de Gallo (see recipe below)
Shredded green cabbage, cilantro, sliced jalapenos and sliced scallions, for serving
Red hot sauce
To make the sauce: Combine all of the ingredients in a bowl and whisk until smooth. Refrigerate until ready to use.
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 parchment–lined platter.
In a large, deep skillet, heat the oil to 350 degrees. 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 sour cream sauce, Pico de Gallo, cabbage, cilantro, sliced jalapenos and scallions for serving. Put out the red-hot sauce and invite your guests to help themselves – I love adding hot sauce to my fish tacos!