Peanut oil (I used olive oil)
2 cups panko flakes
3 eggs, beaten
2 lbs. halibut, snapper or other firm white fish
8 corn tortillas (or flour, if preferred)
1/2 head napa cabbage, shredded
Pink Chili Mayo
Pink Chili Mayo
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 line
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh lime juice
1 Tsp. (packed) finely grated lime zest
Pinch of salt
Fill a 12″ heavy bottom pan with oil and heat to 375 degrees. Place panko flake into a shallow dish. Beat 3 eggs with 2 tablespoons of water and place in a separate shallow dish. Salt and pepper the each side of the fish. Cut fillets into 1 inch wide strips. Dip fish in the egg and then coat them with panko flakes. Set coated fish aside for about 10 minutes. Place a few strips of fish at a time in the pan until cooked thoroughly, about 3 to 5 minutes. Remove from pan and place on paper towel to drain.
For the pink chili mayo, place the mayonnaise, sour cream, chipotle peppers and lime juice in a blender and process to a puree. Refrigerate the mayo for 30 minutes to let the flavors blend; taste and adjust seasoning with salt and pepper.
For the Baja cream combine all ingredients and stir. Salt to taste.
A very good fish taco recipe that uses panko flakes rather than a batter. The end result is light crunch on the fish that carries a good taste. I fried my fish in olive oil, but peanut or vegetable oil can be used. The last few times I have cooked these tacos I have preferred cod over halibut or snapper, then again maybe it’s because it was the only fish I had in the freezer. I also used shredded cabbage instead of shredding my own, call me lazy but I call it a time saver.
The pink chili mayo can be adjusted to your liking when it comes to how spicy you like your sauces. I usually don’t put any of the actually chipotle peppers, instead just use the adobo sauce which has a nice spice to it. If you are like hot, then by all means use two peppers and the adobo sauce.