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 (white part)
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  made with  chili peppers, distilled vinegar, garlic, sugar and salt.