japanesefishvia groq
Japanese Crispy Fish Tacos
A fusion dish that combines the flavors of Japan and Mexico, featuring crispy fish in a crispy taco shell
⏱30 min🍽4 servings📊medium
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Ingredients
- ●4 cod filletsfirm and flaky fish
- ●1 cup all-purpose flour
- ●1 cup panko breadcrumbscrispy and light
- ●1/2 sheet norimaki seaweedJapanese seaweed
- ●1/4 cup vegetable oil
- ●4 tortillascorn tortillas for tacos
- ●1/4 cup pickled gingerJapanese pickled ginger
- ●1/4 cup sesame seedsoptional garnish
- ●1/4 cup wasabi mayonnaise Japanese mayonnaise with wasabi
- ●1/4 cup nori flakesJapanese seaweed flakes
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Instructions
- 1
Preheat the oil to 350°F.
- 2
Cut the cod into small pieces and season with salt and pepper.
- 3
Coat the fish pieces with flour, shaking off excess.
- 4
Dip the floured fish into the beaten eggs and then coat with panko breadcrumbs.
- 5
Fry the fish in batches until golden brown and crispy.
- 6
Drain the fish on paper towels.
- 7
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
- 8
Assemble the tacos by placing a piece of fried fish onto a tortilla, followed by a slice of pickled ginger, a sprinkle of nori flakes, and a dollop of wasabi mayonnaise.
- 9
Garnish with sesame seeds if desired.
- 10
Serve immediately and enjoy!