Real Simple Fried Fish Tacos

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Remove any bones from the fish, then cut it into large sticks about the length of your tortillas. Sprinkle salt evenly over them.
2. Optionally, dry brine the pieces in the fridge for an hour or overnight.
3. Heat oil in a wok or Dutch oven over medium heat, about 2 inches deep.
4. Set up three trays: one with the cornstarch and flour mixture, one with the beaten egg, one with the panko.
5. Coat each piece in flour mixture, dip in egg, then roll in panko, pressing to make it stick.
6. Check the oil reaches about 350°F (176°C) with a thermometer. Lower the fish in slowly.
7. Don't overcrowd the pan; fry in batches if needed.
8. Fry about 4 to 6 minutes in total, turning them occasionally, until cooked through and golden.
9. Drain on a wire rack lined with paper towels, pat off excess oil, then sprinkle with salt and add lime zest and juice.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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