Crispy Fish Tacos

• Peanut oil, for frying
• 2 cups panko bread crumbs (Japanese bread crumbs)
• 3 eggs
• Kosher salt and freshly ground black pepper
• 2 pounds halibut, snapper, tilapia or other firm freshed white fish
• 8 corn tortillas
• 1/2 head napa cabbage, shredded
• Pink Chili May, recipe follows
• Lime wedges, for garnish
• PINK CHILE MAYO
• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 1 canned chipotle peppers in adobo sauce
• juice of 1/2 lime
• kosher salt and freshly ground black pepper.

1. TO FRY THE FISH: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. 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 tablepoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
2. TO MAKE THE TACOS: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili May. Squeeze on some lime juice, roll up and eat.
3. PINK CHILI MAYO: Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

peanut oil, bread crumbs, eggs, kosher salt, snapper, corn tortillas, cabbage, follows, lime wedges, mayo, mayonnaise, sour cream, peppers, lime, kosher salt

Taken from www.epicurious.com/recipes/member/views/crispy-fish-tacos-1245964 (may not work)