Ingredients
1 c. panko bread crumbs
1 egg, beaten with 1 tablespoon water
1 c. all-purpose flour
1 1/2 lb. cod, cut into 1/2" strips
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
8 corn tortillas
2 c. shredded red cabbage
1/2 c. tartar sauce
1/2 c. chopped pickled jalapeños
1/2 c. Chopped cilantro
1 lime, cut into wedges
Preparation
Step 1Prepare station to coat the fish using 3 medium bowls: 1 bowl with bread crumbs, another with egg, and the last with flour. Season fish with salt and pepper. Coat each piece in flour and shake off excess, then dip into egg and lastly in bread crumbs. Step 2In a large skillet over medium-high heat, add 1" oil. Fry fish in batches, 1 to 2 minutes total, turning to evenly brown all sides. Transfer to a paper towel-lined plate and season with salt.Step 3Warm tortillas in a dry skillet. Step 4Assemble tacos: In each tortilla, layer shredded cabbage, fish sticks, tartar sauce, jalapeños, cilantro, and a squeeze of lime.
