1/3 cup flour
1/4 cup cornstarch
1/2 tsp salt
1/2 cup buttermilk
1 egg, beaten
1 Tbsp Sriracha sauce
1 lb cod filet, cut into 4 portions
2 cups panko
Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 Tbsp Sriracha sauce
Combine flour, cornstarch and salt in a bowl. In another bowl, mix buttermilk, egg and Sriracha sauce. Add the wet ingredients to the dry ingredients; thoroughly blend. Coat fish with batter. Refrigerate for 30 minutes to 2 hours.
Preheat oven to 375 F. Place panic in wide bowl and dredge fish. Bake for 10 minutes or until cooked through.
Prepare sauce ingredients. Serve fish and sauce. Makes 2 servings.
14 points (could reduce sauce amount to reduce points)