Panko fried fish tacos

Cut the white fish into rough rectangles to fit the tortillas, slicing across the grain.

Sprinkle with a bit of salt; optionally leave in the fridge an hour or overnight.

Set a wok on medium-low heat with peanut oil about two inches deep.

Set up three trays: 40 g cornstarch with 80 g flour, about 100 g panko, and a couple of beaten eggs.

Dredge each piece in the flour, then the egg, then press firmly into the panko so it does not fall off when frying.

With the oil at about 350F, fry five or six pieces at a time for 4 to 6 minutes, agitating slightly, until golden brown.

Dab on paper towel, then move to the rack; finish with a sprinkle of salt and lime zest.

Warm corn tortillas on the griddle; add a drizzle of hot sauce, the fish, a drizzle of Kewpie mayo, pickled onions and cilantro.