Ingredients
Units
Tacos
- 1lb of cod filets
- 4 tbsp. of flour
- 20 saltine crackers
- 2 eggs
- 2 cups of vegetable oil ( or enough to fill your skillet half-way)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp of parsley
- 1/2 sweet onion, chopped
- 1/2 cup of tomato, chopped
- 4 cups of chopped iceberg lettuce, divided into 8-half cups
- 8 taco-sized (small) flour tortillas
Sriracha sauce:
- 2 tbsp sour cream
- 2 tsp mayonnaise
- 1 tbsp lime juice
- 1 tsp Sriracha
- 1/2 tsp chili powder
Instructions
Sriracha sauce
- Mix all ingredients together and set aside. If the sauce seems too fluid, add more sour cream.
Tacos
- In a cast iron skillet, heat oil on stove on medium high heat until 275 degrees.
- While oil is warming, crush the crackers in a bowl and mix in flour, salt, pepper, and paprika.
- In a separate bowl, beat 2 eggs.
- Cut cod into 8 equal strips.
- Dip the cod strips into the egg and then roll evenly into cracker mixture.
- Place 2 or three pieces of cod into the skillet and cook for 2-4 minutes on one side. It was very quick, so keep an eye on the cod.
- Flip the cod over and cook for about 2 minutes on the other side.
- Place fish on to paper towel to drain any excess oil
- Add fixings like lettuce, onions, and tomatoes on top of a flour tortilla. Top with a strip of fried cod, and drizzle some Sriracha sauce over the top.