Cape Cod Fry with Sriracha Tartar Sauce
Sriracha is a top-growing trend on menus, increasing +300% since 2014.
Datassential, Menu Trends, 2018
|TABASCO brand Sriracha Sauce||---||1/2 cup|
|Lime juice||---||1 Tbsp.|
|Cilantro, chopped||---||1 Tbsp.|
|Tartar sauce||---||1/2 cup|
|Tempura batter mix||12 oz.||1 box|
|Cod fillets||16 oz.||---|
|Hoagie rolls||---||4 ea.|
|Preserved lemon, sliced||---||8 slices|
Preheat fryer to 350°F; preheat oven to 350°F.
Mix TABASCO Sriracha Sauce, lime juice and cilantro into tartar sauce; set aside.
Prepare tempura batter as directed on box.
Coat fish in batter; place in fryer until golden brown.
Cut rolls in half; place in oven until golden brown.
Layer lettuce and preserved lemon slices on bottom halves of hoagie rolls; place cod atop lemon slices. Coat cod with Sriracha tartar sauce. Cover with tops of rolls and serve.
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