Cape Cod Fry with Sriracha Tartar Sauce



Chef Insights
Sriracha is a top-growing trend on menus, increasing +300% since 2014.
Datassential, Menu Trends, 2018
Ingredients
Ingredients | Weight | Measure |
---|---|---|
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. |
Lettuce | --- | 2 cups |
Preserved lemon, sliced | --- | 8 slices |
Preparation
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.