Prep Time 25m
Cook Time 4m
Ready Time 30m
Yield 4 to 6 servings

  • 1/8 cup mayonnaise
  • 1/2 cup tomato salsa
  • 1/8 cup dairy sour cream
  • 2 pounds cod filets, cut into 2-inch strips, lengthwise
  • 1 lime
  • Salt and freshly ground black pepper, to taste
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • Pinch of sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup club soda, room temperature
  • 1 tablespoon lime juice
  • Crisco® Pure Vegetable Oil, for frying
  • Taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges, hot pepper sauce
Preparation Directions
  • Step 1Combine all sauce ingredients; season with salt and pepper.
  • Step 2Heat oven to 200ºF. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.
  • Step 3Whisk together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth. Let stand 10 minutes. Gently stir fish into batter.
  • Step 4Heat 1 inch oil in deep skillet to 350ºF. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.
  • Step 5Serve with sauce, taco shells or tortillas, lettuce, tomatoes, lime wedges and hot pepper sauce.
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