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Prep time
30 hours
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Cook time
30 hours
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Serves
4 sandwiches
Author Notes
Based on my favorite Southwest meal, I prepared a Spicy Fish Taco Sandwich. This beautifully flaky, beer battered Cod is topped with my pickled jalapeño slaw, a creamy avocado & cilantro creama, and lays on top of seasoned tomato slices between hot, toasted bun. Enjoy! —leslieleco
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Ingredients
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1
Fresh Cod
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1 pint
Beer
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1.5 cups
Flour
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1 teaspoon
Garlic Powder
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2 teaspoons
Dill, fresh or dried
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4 cups
Canola Oil, for frying
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2 cups
Red & Green Cabbage, shredded
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1
Jalapeno, thinly sliced
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1/4 cup
Apple Cider Vinegar
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2 tablespoons
Oil
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Pinch
Salt + Pepper
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1/2 cup
Mexican Crema or Sour Cream
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1/2
Avocado, mashed
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1/2 teaspoon
Cumin, ground
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1/2 teaspoon
Salt
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1/4 teaspoon
Pepper
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1/2 teaspoon
Chipotle, ground
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1/2 teaspoon
Onion Powder
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4 sprigs
Cilantro, fresh
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1/2
Lemon, juice
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4
Brioche buns
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1
Tomato, slice
Directions
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For Fish:
1) Heat Oil to 350.
2) Cut cod fillet into 3-4 inch pieces.
3) Combine: beer, flour, garlic powder, and dill.
4) Lightly flour all sides of the cod pieces.
5) Dip Cod pieces into batter, then transfer delicately into heated oil.
6) Fry 3-4 minutes or until internal temp reaches 145 degrees.
7) Remove from oil and rest fish on paper towels to absorb any access grease.
8) Lightly Salt & season with lemon juice
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For Slaw:
1) Combine all ingredients.
2) Adjust seasoning to taste.
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For Avocado Crema:
1) Blend all ingredients.
2) Adjust seasoning to taste.
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For Sandwich Assembly:
1) Lightly toast buns.
Layering:
*Bottom Bun
*Tomato Slice
*Battered Cod
*Avocado Crema
*Slaw
*Top Bun
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