Crispy Fish Tacos

Ingredients

• 1 1/4 pounds skinless cod fillets, cut into strips about 3 inches long and 3/4 inch thick
• 1/3 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 3 tablespoons neutral oil, divided
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon black pepper
• 3 cups finely shredded cabbage
• 1/2 cup shredded carrot
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 8 corn tortillas (6-inch)
• 1 lime, cut into 8 wedges

Method

1. 1

   Step 1. Allow about 50 minutes: 25 minutes of preparation and 25 minutes of cooking. Toasting the crumbs needs your full attention and is not counted as overlapping preparation. Use a 10-inch skillet, three shallow bowls, a 13-by-18-inch rimmed sheet pan, a microwave, and an instant-read thermometer. Heat the oven to 425°F. The fish is oven-baked with toasted panko for a crisp coating.

2. 2

   Step 2. Brush the sheet pan with 1 tablespoon oil. Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add the panko and cook, stirring constantly, for 3–5 minutes until evenly light golden. Transfer to a shallow bowl and stir in the paprika, garlic powder, 1/2 teaspoon salt, and pepper. Let it cool enough to handle.

3. 3

   Step 3. Whisk the mayonnaise, sour cream, measured lime juice, honey, and remaining 1/4 teaspoon salt in a clean bowl. Combine the cabbage, carrot, and cilantro in a second clean bowl. Cover and refrigerate the dressing and vegetables separately until the fish is ready, using separate boards and utensils for raw fish.

4. 4

   Step 4. Pat the fish strips dry. Put the flour in one shallow bowl and the eggs in another. Coat each strip lightly in flour, dip in egg, and press into the seasoned panko. Set on the oiled sheet pan with a little space around each piece. Discard any flour, egg, or crumbs left after breading raw fish.

5. 5

   Step 5. Bake for 12–16 minutes, turning once halfway through with a thin spatula, until the coating is crisp and the thickest strips register 145°F when a thermometer is inserted from the end. They should also flake readily. Remove smaller finished pieces first if necessary; keep baking any thicker pieces that are not at temperature.

6. 6

   Step 6. Wrap the tortillas in a damp paper towel and microwave for 30–60 seconds until pliable. Toss the cold vegetables with the dressing just before filling. Divide the fish and slaw among the eight tortillas. Serve two tacos per person with lime wedges. Assemble just before eating so the slaw does not soften the coating.