We know that chili crab has to have crab. It's literally in the name. But since making our chili crab sauce recipe, we realized something. The rich, gloopy gravy—which is really the star of the Singaporean dish—doesn't have to be boxed in crustacean territory. You can use it with other things, like these chili-fried fish tacos.
This recipe is great to use when you're planning a party for a group. It's easy and customizable, and people can add (or not add) whatever toppings they like later on. Different from a regular taco spread, though, it's pescetarian friendly and leans towards an Asian flavor profile.
- neutral oil, for frying
- ¾ + 1 cup soda water, cold
- 2 cups flour, divided
- 1 tsp baking powder
- 2 tsp salt or to taste
- 2 large cod fillets, cut into 3–4 inch pieces
- 1 recipe chili crab sauce
- tortillas, for serving
- shredded cabbage, for topping
Preheat oil in a large pot to 350F.
For the fish batter, whisk together soda water, 1 cup of flour, baking powder, and salt. Place the remaining cup of flour in a separate bowl or plate.
Dredge each piece of fish in flour then dip onto the batter.
Carefully lower the fish into the oil and fry until crisp, puffed, and browned, about 5-8 mins per piece.
Remove from oil and drain on a paper towel.
Serve with chili crab sauce, tortillas, shredded cabbage, and other toppings of choice.