This is an Americanized version of a Chinese Szechuan dish. Authentic? Not to China. Nevertheless, it is still gluten free, dairy free, egg free, peanut free, corn free, and so on.
Ingredients
| For the fish · 5 x 4.5-7.5 Fish fillets · 4 T Water · 1 T Avocado oil · 4 t baking powder · ½ cup Siete Tortilla chips, crushed to breading | For the sauce · ½ cup mayonnaise · 3 T red wine vinegar · 1 T Soy sauce · 1½ T Ketchup · 2 T Maple syrup · ¾ T Gochujang sauce · ½ T Garlic, minced · A dash of sea salt |
Tools You’ll Need
- For measuring, a few tablespoons, a teaspoon, and ½ cup
- One medium-small bowl
- One medium bowl
- Air fryer
- Cooking spray
Directions
- Pat the fish dry to make sure it’s crispy.
- Store the fish in the fridge.
- In a medium bowl, whisk the water, 1 T oil, and baking powder.
- Prepare another bowl with the breading chips.
- Working in batches, dip the fish in the liquid mixture.
- Dip the liquid-mixtured fish in the breading.
- Preheat the Air fryer to 390°F.
- Fry the bastards for 10 minutes, flip them off, then another 5 minutes.
- While frying the fish, whisk the sauce ingredients in a separate bowl.
- Serve the fish immediately with the sauce on the side as a dipping sauce or drizzle it over the fish.
- If you have leftover sauce, you can use it as a salad dressing.
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