Plated + Served: Crispy Fried Fish with Sriracha Tartar Sauce

Yes, that’s right, I just dropped the “F” bomb.


But, c'mon, we’re in the waning days of Lent, there’s some good basketball on TV tonight and, well, Mama thinks just about anything that’s fried tastes good.

And you do, too (even if you don't want to admit it)!


Crispy Fried Fish With Sriracha Tartar Sauce

prep: 15 minutes
cook: 15 minutes

you’ll need…
for the Sriracha Tartar Sauce you’ll need…
1 cup mayonnaise
2 tablespoons finely minced green onions
½ cup finely minced sweet pickles
1½ teaspoons chopped capers
1 teaspoon Sriracha Sauce (or more to taste)
for the fish you’ll need…
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 pound cod fillets (or any firm fish, like Tilapia)
2 eggs, beaten
3 cups panko (Japanese bread crumbs)
2 to 3 cups canola oil

let’s get to it…
Line a baking sheet with wax paper; set aside. Line another baking sheet with paper towels; set aside.
Whisk the mayonnaise, green onions, sweet pickles, capers and Sriracha Sauce in a bowl; set aside.
Combine the flour, garlic powder, onion powder and salt in a Ziploc® brand bag. Add the fish and shake gently to coat.
Place the beaten egg and the panko in separate shallow bowls. Remove fish fillets one at a time from bag and dip first in the eggs and then in the panko. Place on wax paper-lined baking sheet.
Heat oil in a large, deep skillet to 350°F. Add 2 or 3 pieces of coated fish (don’t crowd the pan!) and cook for 1 to 2 minutes; turn and cook 1 to 2 minutes longer or until golden brown. Drain on baking sheet lined with paper towels. Repeat with remaining fish.
Serve with Sriracha Tartar Sauce.

*cooking know how: Sriracha Sauce is a hot sauce from Thailand made with  chili peppers, distilled vinedgar, garlic, sugar and salt.


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