Bang Bang Fish Taco Bites

24 hours before

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.

For the Bang Bang Sauce

In a small bow, mix the mayonnaise, sweet chili sauce, sriracha and vinegar. Cover and refrigerate until ready to use.

For the Batter and Frying

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 heat cooking oil to 350°F . 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 and drain on paper towels.

To Assemble

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.