Cape Cod Fry With Sriracha Tartar Sauce
![Recipe uses Sriracha Sauce](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_1000x2000_Sriracha-Squeeze-100x200.png)
Sriracha Sauce
Servings:
4 servings
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Ingredients
![](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze.png 500w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-100x200.png 100w)
1 Tablespoon Lime juice
1 Tablespoon Cilantro, chopped
1/2 cup Tartar sauce
1 box (12 oz) Tempura batter mix
Cod fillets (16 oz)
4 Hoagie rolls
2 cups Lettuce
8 slices Preserved lemon, sliced
Preparation
1. Preheat fryer to 350ºF; preheat oven to 350ºF.
2. Mix TABASCO® Sriracha Sauce, lime juice and cilantro into tartar sauce; set aside.
3. Prepare tempura batter as directed on box.
4. Coat fish in batter; place in fryer until golden brown.
5. Cut rolls in half; place in oven until golden brown.
6. Layer lettuce and preserved lemon slices on bottom halves of hoagie rolls; place cod atop lemon slices. Coat cod with Sriracha tartar sauce. Cover with tops of rolls and serve.