I prefer panko-breaded fish for tacos and sandwiches. Unlike batter-fried fish, the panko breading stays crispy even with toppings and sauces. The increased surface area of the breadcrumbs creates a satisfying crunch, transforming these tacos into elevated fish sticks. Once you start, you won’t be able to stop! This recipe is simple, yet delivers big on flavor.
First, cut your chosen white fish into rectangular pieces, roughly the size of your tortillas. I used lingcod, but cod, tilapia, striped bass, or catfish would also work well. Cut against the grain of the fish to ensure it flakes apart easily when you bite into it.
Lightly salt the fish pieces. For enhanced flavor, consider dry brining them in the refrigerator for an hour, or even overnight.
While the fish is brining (optional), heat peanut oil in a wok over medium-low heat. The oil should be about two inches deep.
Prepare your breading station with three trays: one with 40 grams of cornstarch and 80 grams of flour, another with 100 grams of panko breadcrumbs, and the last with a couple of beaten eggs.
Breading station with flour, egg, and panko breadcrumbs.
Dip each fish piece into the flour mixture, ensuring it’s fully coated. Then, dip it into the beaten egg, followed by the panko breadcrumbs. Press the fish firmly into the breadcrumbs to ensure they adhere properly and won’t fall off during frying.
Coating fish in panko breadcrumbs.
Heat the oil to 350 degrees Fahrenheit. Gently place the breaded fish pieces into the hot oil, frying five or six at a time. Fry for four to six minutes, until golden brown and crispy. Agitate the fish occasionally to ensure even cooking.
Once cooked, transfer the fish to a paper towel-lined plate to absorb excess oil.
Golden brown fried fish pieces on a paper towel.
Sprinkle the fried fish with salt and lime zest. The lime zest adds a bright citrusy flavor that complements the fish perfectly, especially in taco form.
Fried fish sprinkled with salt and lime zest.
Warm corn tortillas on a griddle. Drizzle a little hot sauce onto each tortilla, followed by the crispy fried fish. Top with your favorite taco fixings, like QP mayo, pickled onions, and cilantro. A simple slaw would also be a great addition.
Finished fish tacos with toppings.
These panko-crusted fish tacos are incredibly versatile. The crispy fish is delicious on its own, but it also shines in a sandwich or salad. The panko breading holds up remarkably well, maintaining its satisfying crunch no matter how you choose to enjoy it.
