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«Fast Foodies» co-hosts Jeremy Ford and Justin Sutherland went head-to-head to create a «fast» food snack that you can make in a matter of minutes. Here, «Top Chef» winner Jeremy Ford cooks up Crispy Fish Tacos with Sriracha Mayo and Spicy Coleslaw, while «Iron Chef» winner Justin Sutherland shared his quick and easy Jalapeño Pickle Roll Hot Dog recipe.
«I’m sticking with the fast-food theme. One of my favorites is a crispy fish taco since [my restaurant, Stubborn Seed] is three blocks from the ocean in Florida.» —Chef Jeremy
For more fish taco recipes, check out Rach’s Chipotle Fish Tacos or these Baja Fish Tacos.
The friendly competition didn’t stop here! The chefs also took part in our Mystery Meal Challenge, which involved cooking with a box of surprise ingredients, three ingredients of choice and a handful of pantry items. Watch that go down here.
Ingredients For the Coleslaw:
- 4 cups shredded cabbage with some shredded carrot (or coleslaw mix)¾ cup very thinly sliced radishes4 scallions, thinly sliced3 tablespoons rice vinegar2 tablespoons toasted sesame seeds1 tablespoon fresh lime juice¼ teaspoon crushed red pepper flakes¼ teaspoon salt
For the Fish:
- Oil, for fryingOne 10-ounce bottle of club soda 1 ⅛ cups all-purpose flourSalt and pepperFlour, for dredging8 ounces flounder, snapper or your favorite local fish, cut into finger-size strips
- Corn tortillasSriracha mayoLime wedges
For the coleslaw, in a large bowl, toss together all the ingredients, then let sit while you prepare the fish.
For the fish, heat about 2 to 3 inches of oil in a deep fryer or medium heavy-bottomed pot to 375°F.
Pour the club soda into a medium bowl. In a small bowl, combine the flour and ½ teaspoon salt and mix well. Add the flour mixture to the club soda and whisk until smooth. Let the batter sit for 5 minutes.
Place some flour for dredging into a shallow container. Add the fish, coat with the flour, then shake off any excess. Transfer the fish to the batter, coat completely, then fry in the hot oil (in batches, if needed) until deep golden. Drain on a paper towel-lined plate, blot well and season with salt and pepper.
To serve, top each corn tortilla with some sriracha mayo, a piece of fried fish and a small mound of slaw. Serve with a wedge of lime and boom—there ya have it.