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