Crispy Fish Tacos

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds talapia or other firm flesh white fish
8 corn or flour tortillas

Garnish:
1/2 head napa cabbage, shredded
1 large avocado, peeled and diced
2 fresh limes, cut into quarters
2 Large Fresh Diced Tomatoes
Sour Cream or Red Pepper Aioli

*Available in the Asian section of your market.

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 tablespoons 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 tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, avocado and tomato then add a dollup of sour cream or aioli and enjoy!

M.DeMonte
Adapted from a Tyler Florence Recipe