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Entree
6
25 minutes
10 minutes
Chef Tom Fraker
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
1 pound Cod Fish Fillets
6 turns of Melissa’s Tuscan Style Seasoning
1 cup All-Purpose Flour + more for dredging
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
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.
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