Crispy Cod with Sriracha-Lime Drizzle
Ingredients
- 4 fillets (6 oz each)cod fillets (skin-on or skinless)
- ½ cupall-purpose flour
- ¼ cupcornstarch
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspooncayenne pepper
- 3 tablespoonsvegetable oil
- 3 tablespoonssriracha
- 1 tablespoonhoney
- 1lime
- 2scallions
- ¼ cupfresh cilantro
Prep
- 01
Slice 2 scallions into thin rounds.
- 02
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Mix flour, cornstarch, salt, black pepper, and cayenne in a shallow bowl.
- 02
Pat cod fillets dry with paper towels, then coat both sides with the flour mixture, shaking off excess.
- 03
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 04
Add cod fillets and cook for 4-5 minutes on the first side until golden and crispy. Flip and cook another 3-4 minutes until the flesh flakes easily with a fork. Transfer to a plate.
- 05
In a small bowl, whisk together sriracha and honey. Squeeze juice from the lime into the mixture and stir.
- 06
Drizzle the sriracha-lime sauce over the warm cod. Top with sliced scallions and cilantro.
- 07
Serve immediately with rice, noodles, or roasted vegetables.
Spice Tips
For milder heat, reduce sriracha to 2 tablespoons and add 1 tablespoon mayo to the drizzle for creaminess. For extra fire, stir in a pinch of red pepper flakes or use hot sriracha sauce. A squeeze of fresh lime juice just before eating brightens the whole plate.
Serve with steamed jasmine rice or stir-fried bok choy to balance the heat. The sriracha-lime sauce also works on roasted vegetables or shrimp. Leftovers keep in the refrigerator for up to 2 days.