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Entree
6 tacos
25 minutes
10 minutes
Chef Tom Fraker
1 pound Cod Fish Fillets
6 turns of Melissa’s Tuscan Style Seasoning
1 cup All-Purpose Flour + more for dredging
2 tablespoons Granulated Sugar
1 teaspoon Baking Powder
1 egg
1 teaspoon Melissa’s Costa Azul Hot Sauce
1 teaspoon Granulated Garlic
1 teaspoon Smoked Paprika
1 cup Beer
Canola Oil for Frying
6 Corn Tortillas - fried into taco shells
Melissa’s Costa Azul Hot Sauce
2 cups Melissa’s Napa Cabbage - shredded
2 cups Red Cabbage - shredded
1 Carrot - shredded
1/4 Melissa’s Perfect Onion - minced
2 tablespoons Granulated Sugar
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
1/4 cup Milk
1/2 cup Real Mayonnaise
1/4 cup Buttermilk
1 tablespoon Rice Vinegar
2 teaspoons White Wine Vinegar
1 Melissa’s Seedless Lemon - juiced
Add the oil to a cast iron pan or deep fryer and heat it to 375ºF.
In a mixing bowl, add the cabbages, carrot and the onion. Toss well.
In another bowl, whisk together the sugar and the next 8 ingredients. Pour into the cabbage bowl and mix well. Set aside.
Cut the fish into sticks about 1-inch wide. Pat the fish dry with paper towels. Season the fish all over with the Tuscan spice.
In a mixing bowl, combine the 1 cup of flour and the next 7 ingredients.
Place some flour into a dish. Roll a piece of fish into the flour and then dip it into the beer batter. Let the excess drip off and the carefully place it into the hot oil. Repeat for the rest of the fish. Fry until golden brown and completely cooked through. Drain them on paper towels.
To make the taco, place a piece of fish into a tortilla shell, top with some slaw and garnish with the hot sauce. Repeat for the remaining tacos.
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