Bang Bang Fish Taco Bites
Bang Bang Fish Taco Bites are mouthfuls of crunchy, tempura battered fish, drizzled with spicy Bang Bang Sauce! Flavor POW!
It is such a pleasure to take part in the CFE International Saltfish Blogger Recipe Challenge ! And I love a challenge, especially when creating new appetizer recipes is involved! I mean, you have to keep tasting your creations to make sure they taste good, right? How fun is that! CFE International provided #Cristobal brand saltfish to use in creating my CFE International Saltfish Blogger Recipe Challenge recipe.
Why eat salt cod when you can have fresh fish? Well the best answer is simply…flavor. Salt cod has a chewier texture than fresh fish, and a sweet, mild flavor that still retains a fishy taste. If you have never had it, you must give it a try. You can find CFE International brand saltfish at your local Jungle Jim’s or Giant Eagle.
Tired of serving the same old crackers and cheese or chips to your guests? Why not kick it up a notch with something amazing and different. Your guests eyes will go wide will see these colorful Bang Bang Fish Taco Bites. And once they bite in and taste the amazing flavors, they will be calling out for more!
Bang Bang Fish Taco Bites are a mouthful of crunchy, tempura battered fish, drizzled with a spicy Bang Bang Sauce and served on a bed of lettuce in a flaky phyllo dough shell.
- 1 pound Salted Cod Fillets
- 1/2 cup mayonnaise
- 3 TBSP Thai Sweet Chili Sauce
- 3 TBSP Sriracha
- 1-1/2 tsp rice vinegar
- 1 cup flour
- 1 TBSP cornstarch
- 1-1/4 cups seltzer water
- 1/2 tsp salt
- 24 frozen pre-made phyllo pastry shells, heated according to package directions
- 1 9 oz bag italian blend salad
- vegetable oil for frying
- To remove the salt from the fillets place the fillets in a large bowl. Fill the bowl filled with cold water. Cover and refrigerate for 24 hours, draining and changing the water every 8 hours.
- When ready, cut the fillets into small bite size chunks and set aside.
- In a small bow, mix the mayonnaise, sweet chili sauce,sriracha and vinegar. Cover and refrigerate until ready to use.
- In a medium bowl, add the flour cornstarch and salt. While whisking, add the seltzer water to the dry ingredients until just well blended and the consistency of thin pancake batter. You should still see air bubbles on top.
- In a fryer or deep pot using a candy thermometer,, heat cooking oil to 350 degrees. Use enough oil to be at least 3 inches deep.
- Working in batches of 6, dip the fish pieces into the batter to coat, allowing excess to drip off. Immediately drop the fish into the hot oil. Cook until golden brown about 4 minutes, turning after 2 minutes. Remove from the oil and drain on paper towels.
- On a serving plate or platter, fill each phyllo shell with salad blend, place tempura battered fish on top and then drizzle with Bang Bang sauce.
Time includes 24 hours to soak salted fish fillets.