Fish tacos (from Food & Wine)

These were awesome-even the kids loved them. We just made a typical tartar sauce and put avocado and tomatoes on it. I am sure their suggested toppings would be great, too. I used normal bread crumbs (3 cups would be way too much-i used 1.5 cups and it was too much).

Ingredients
1/2 cup mayonnaise
1/4 cup hoisin sauce
2 tablespoons sweet pickle relish
1 1/2 teaspoons fresh lemon juice
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 corn tortillas,
warmed Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving

Step 1    

In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.

Step 2    

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.

Step 3    

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 wax paper–lined platter.

Step 4    

In a large, deep skillet, heat the oil to 350°. 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 hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.