PANKO FISH FRY RECIPES

Steps:

• Stir together flour and 1/2 teaspoon of the salt and pepper in a shallow dish. Lightly whisk together eggs and water in a second shallow dish, season with salt and pepper. Stir together panko and salt, pepper and paprika in a third shallow dish.
• Cut each fish fillet lengthwise into long strips. Mix the rest of the spices, salt, pepper, lemon, vinegar and minced garlic and coat fish.
• Dredge the fish strips in flour mixture, shaking off excess. Dip in egg mixture, allowing any excess to drip off. Dredge in panko mixture, pressing to adhere. Coat fish on both sides with cooking spray.
• Place fish in a single layer in air fryer basket (cook in batches) and cover with Air Fryer Lid, select ROAST, set temperature to 400°F, set time to 7-10 minutes, press START. Cook until golden brown.
• Serve with French Fries and lemon or lime wedges.

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.