Crispy Fish Tacos

• peanut oil, for frying
• 2 cups panko breadcrumbs
• 3 eggs
• kosher salt
• fresh ground black pepper
• 2 2 lbs red snapper fillets or 2 lbs other firm flesh white fish fillets
• 8 corn tortillas
• 1/2 head napa cabbage, shredded
• chili mayonnaise (see posted in my recipes)
• lime wedge, for garnish

1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
2. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.
3. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
4. Set aside and let them rest for 10 minutes.
5. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
6. Drain on paper towels.
7. To make the tacos: Heat a dry cast iron skillet over medium heat.
8. Warm a corn tortilla in the pan until it softens, about 30 seconds.
9. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
10. Squeeze on some lime juice, roll up, and eat!

peanut oil, breadcrumbs, eggs, kosher salt, fresh ground black pepper, red snapper, corn tortillas, cabbage, chili mayonnaise, lime

Taken from www.food.com/recipe/crispy-fish-tacos-151549 (may not work)