Ingredients
Peanut oil, for frying
2 cups panko bread crumbs (Japanese bread crumbs)
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, tilapia or other firm freshed white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili May, recipe follows
Lime wedges, for garnish
PINK CHILE MAYO
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 canned chipotle peppers in adobo sauce
juice of 1/2 lime
kosher salt and freshly ground black pepper.
Preparation
TO FRY THE FISH: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablepoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
TO MAKE THE TACOS: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili May. Squeeze on some lime juice, roll up and eat.
PINK CHILI MAYO: Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
