8 servings kosher salt and pepper black freshly ground
8 servings lime wedges for garnish
1.5 cups mayonnaise
0.5 head napa cabbage shredded
2 cups panko bread crumbs
8 servings vegetable oil; peanut oil preferred for frying
1.5 cups cup heavy whipping cream sour
Equipment
frying pan
paper towels
pot
blender
Directions
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 tablespoons 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.
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 Mayo. Squeeze on some lime juice, roll up, and eat!
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.
