restaurant Ingredients

• 1.25 lbs firm white fish fillets (cod, halibut, mahi)
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup unsweetened shredded coconut
• from 1 lime lime zest
• 1 tsp kosher salt
• ¼ cup neutral oil (avocado, canola)
• ½ small red cabbage
• 3 tbsp fresh lime juice
• 1 jalapeño, seeded and minced
• ½ cup cilantro, chopped
• ½ cup sour cream or Greek yogurt
• 8 small flour or corn tortillas

list_alt Instructions

1. 1
   Step 1: Pat the fish strips completely dry with paper towels - removing surface moisture is crucial for the flour coating to stick and prevent oil splatter during frying.
2. 2
   Step 2: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko, shredded coconut, lime zest, and salt mixed together - this organization streamlines the coating process for a consistent crust.
3. 3
   Step 3: Dredge each fish strip first in flour, shaking off excess, then dip in egg, letting any excess drip off, and finally press firmly into the coconut-panko mixture to coat all sides - pressing ensures maximum adhesion for a crisp shell that won't fall off.
4. 4
   Step 4: Heat the oil in a large skillet over medium-high heat until shimmering - the correct oil temperature is key to browning the coating without absorbing excess oil or overcooking the fish.
5. 5
   Step 5: Carefully add the coated fish strips in a single layer, working in batches to avoid crowding, and cook for 2-3 minutes per side until golden brown and crisp - crowding the pan steams the coating instead of frying it.
6. 6
   Step 6: Transfer cooked fish to a wire rack set over a baking sheet - this keeps the bottom crispy by allowing air to circulate, preventing sogginess.
7. 7
   Step 7: While the fish cooks, make the slaw by combining the shredded cabbage, 2 tablespoons lime juice, minced jalapeño, and half the cilantro in a bowl - the acid in the lime juice lightly pickles the cabbage, softening it slightly while it rests.
8. 8
   Step 8: Make the lime crema by whisking together the sour cream, remaining lime juice, and a pinch of salt until smooth - the crema can be made ahead and will thicken as it sits.
9. 9
   Step 9: Warm the tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave - pliable, warm tortillas are less likely to tear when filled.
10. 10
    Step 10: Assemble tacos by placing a few strips of crispy fish in the center of a tortilla, topping with a generous amount of slaw, and drizzling with lime crema - serve immediately to maintain the contrast in textures.