Crispy Fish Tacos - cooking recipe

Ingredients

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

Preparation

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.
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 Chili Mayo.
Squeeze on some lime juice, roll up, and eat!