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Entree
4 servings
40 minutes
15 minutes
Chef Tom Fraker
2 pounds Cod Fish Fillets
1/4 cup Cornstarch
1/2 teaspoon Baking Powder
2 teaspoons Sea Salt
Canola Oil - as needed for frying
8 Corn Tortillas – warmed
1/2 cup Corn Starch
1/2 teaspoon Baking Powder
1/2 cup All-Purpose Flour
2 teaspoons Sea Salt
1 cup Mexican Lager Beer
1 (9 oz.) container Melissa’s Hatch Pepper Avocado Salsa
2 tablespoons Chipotle in Adobo - finely chopped
1 cup Melissa’s Napa Cabbage - shredded
1 cup Red Cabbage - shredded
1 Carrot - shredded
1/4 Melissa’s Perfect Sweet Onion - minced
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
1/4 cup Seasoned Rice Vinegar
1 Melissa’s Seedless Lemon - juiced
In a bowl, whisk together the 1/4 cup of corn starch, 1/2 teaspoon baking powder and 2 teaspoons of sea salt. Gently coat the fish all over with the mixture, place them on a wire rack over a sheet pan and refrigerate for 30 minutes.
Meanwhile, make the beef batter. Sift the first 4 batter ingredients into a bowl. Whisk in the beer until smooth and creamy. When you pull the whisk out, the batter should resemble a ribbon consistency.
Next, make the crema. Combine the avocado salsa and chipotle until well mixed. Set aside.
To make the slaw, toss all of the slaw ingredients in a bowl and set aside.
Heat the canola oil in a high-sided pan to 350ºF.
Cut the fish into 1-inch-wide pieces. Dip and coat the fish pieces in the batter. Carefully lay the fish into the oil and fry until golden brown and cooked through, about 5 minutes. Don’t overcrowd the pan or the oil will cool down. Place the fish back on the wire rack and finish frying the rest of the fish.
To assemble the tacos, place equal amounts of the fish onto the warmed corn tortillas. Add some of the crema and slaw and enjoy.
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