Crispy Fish Sandwich with Sriracha Mayo

This tasty fish sandwich recipe has crispy fish fillets, spicy Sriracha mayo, and fresh toppings that go great together.

Ingredients:

• 2 fish fillets such as cod or haddock
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 2 eggs
• Salt and pepper to taste
• 4 hamburger buns
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 4 lettuce leaves
• 4 slices of tomato
• 4 slices of red onion
• Vegetable oil for frying

Instructions:

In a shallow bowl, whisk the eggs and set aside

In another shallow bowl, mix the all-purpose flour with salt and pepper

Place the breadcrumbs in a third shallow bowl

Heat vegetable oil in a deep frying pan to 350F 175C

Dip each fish fillet into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are evenly coated

Carefully place the coated fish fillets into the hot oil and fry until they are golden brown and crispy, about 4-5 minutes per side

Drain on paper towels

In a small bowl, combine the mayonnaise and Sriracha sauce to make the Sriracha mayo

To assemble the sandwiches, spread a generous amount of Sriracha mayo on the bottom half of each hamburger bun

Place a lettuce leaf, a slice of tomato, a slice of red onion, and a crispy fish fillet on top of the mayo-coated bun

Top with the other half of the bun

Serve the Crispy Fish Sandwiches with Sriracha Mayo immediately, and enjoy

Spicy Corn Guacamole

Spice up your guacamole with the sweet and smoky flavor of corn kernels. This Spicy Corn Guacamole is the perfect dip for parties or a tasty topping for your favorite Mexican dishes.

Ingredients:

• 3 ripe avocados, peeled, pitted, and mashed
• 1 cup corn kernels, cooked and cooled
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and finely chopped
• 2 cloves garlic, minced
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

The mashed avocados, corn, red onion, cherry tomatoes, cilantro, jalapeo pepper, and minced garlic should all be put in a large bowl

Add the juice of two limes and mix the ingredients together well

Add salt and pepper to taste and make changes as needed

Place plastic wrap over the guacamole, making sure it touches the top to keep it from turning brown

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

You can eat it with tortilla chips or put it on tacos, nachos, or grilled meats

Take a bite of your Spicy Corn Guacamole