CABBAGE SLAW

NutritionSortLoading...
Loading...

½ Cabbage Head, thinly sliced

½ Red Onion, peeled and thinly sliced

¼ cup Cilantro, finely chopped

Zest of 2 Limes

Salt to taste

Juice of 2 Limes

2 Tbsp Extra Virgin Olive Oil

Select allAdd

SortLoading...
Loading...

CREME

1 Guajillo Chile

1 Ancho Chile

Water

⅓ cup Mayonnaise

⅓ cup Sour Cream

1 Tbsp Hot Sauce

1 Tbsp Smoked Paprika

Salt to Taste

2 Garlic Cloves, grated (optional)

Select allAdd

SortLoading...
Loading...

FRIED FISH

1.5lbs Cod

Kosher Salt

Oil

Select allAdd

SortLoading...
Loading...

BEER BATTER

1 cup all-purpose flour

2 tsp White Pepper

2 tsp Smoked Paprika

1 Tbsp Garlic Powder

1 Tbsp Kosher Salt

1 Egg

12oz Beer (Lager or light summer beer)

Select allAdd

1. Halve a head of cabbage. Thinly slice one-half of the cabbage. Add to a bowl.

2. Peel and thinly slice half a red onion. Add to the bowl.

3. To that add in chopped cilantro and lime zest.

4. Salt to taste with the juice of the limes.

5. Add in the extra virgin olive oil and mix to combine.

6. Add chiles to a small saucepot and cover with water. Optionally deseed the chiles beforehand.

7. Bring to a boil. Boil for 5 minutes before removing the chilis and adding to a blender.

8. Begin blending and begin adding cooking water until it begins to blend evenly, and smooth.

9. To a bowl, add in mayonnaise, sour cream, hot sauce, smoked paprika, half of the pureed chili, and whisk until thoroughly combined.

10. Season to taste with salt. Optionally add some grated garlic, and mix to combine.

11. Slice the cod into separate pieces. Season with kosher salt and let sit at room temperature for 15 minutes.

12. To a large bowl, add all-purpose flour, white pepper, smoked paprika, garlic powder, and kosher salt. Whisk together.

13. Add in an egg and whisk until a shaggy dough forms. Slowly stream in a 12oz lager while whisking until completely combined.

14. Fill a heavy bottom pot with oil (at least 2-inches) and heat to 365F.

15. Toss the fish in extra all-purpose flour until thoroughly coated. Shake off excess and coat all sides in the batter.

16. Remove from the batter and carefully drop into the hot oil. Fry for 3-5 minutes. Remove and let cool on a wire rack.