Bang Bang Fish Taco Bites are mouthfuls of crunchy, tempura battered fish, drizzled with spicy Bang Bang Sauce! It’s a flavor POW!
If you’re planning a get together or cocktail party, why not serve something unexpected to your guests. Instead of the usual shrimp, go all out and make Fish Taco Bites instead. They are simple to make with a tasty tempura batter, and don’t forget one of the best parts…the Bang Bang sauce. 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!
WHAT IS SALT COD?
Salt cod is just what it sounds like – cod that has been preserved with salt. Lot and lots of salt. The salt needs to be soaked out of the fillets before cooking them.
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.
HOW TO PREPARE SALT COD FOR COOKING
It’s a little bit of a process to soak the salt out of the cod before cooking, but a necessary one.
- Cut the cod into large pieces that will fit easily into a large glass or ceramic bowl.
- Fill the bowl with water, cover and place in the refrigerator for 24 hours. Dump and refill the water every 8 hours.
- After 24 hours, cut off a little piece and taste to see if it’s still too salty. Continue to refill and dump the water at 8 hour intervals for up to another 24 hours.
- Cook the cod immediately after soaking it.
MORE FAMILY RECIPES TO LOVE
Bang Bang Fish Taco Bites
Ingredients
- 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
- 30 mini frozen phyllo pastry shells 2 (1.9 – ounce) boxes, heated according to package directions
- 9 ounce italian blend salad or shredded lettuce
- vegetable oil for frying
Instructions
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.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
