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Beer Battered Fried Cod with Mango Salsa
and a Chipotle Lime Crema
Beer Battered Fried Cod with Mango Salsa
and a Chipotle Lime Crema
For the Beer Battered Cod:
1 (12 oz) pacifico beer
1 T. goya sazon
1 # Cod, cut into 3-4 oz pieces
1 C. flour
1 tsp. sugar
½ tsp. baking powder
1 1/4 C. pacifico beer
Salt and pepper
Vegetable oil for frying
For the Mango Salsa:
1 mango, finely diced
¼ c. red bell pepper, finely diced
¼ c. green bell pepper, finely diced
1 jalapeno, finely diced
¼ tsp pepper
1 tsp cider vinegar
½ of a thai bird chile, minced
1 T. cilantro
For the Chipotle Lime Crema:
½ C. crema, or sour cream
1 chipotle pepper + 2 tsp. adobo sauce
½ tsp. salt
½ tsp. pepper
Zest ½ lime + 2 tsp. lime juice
½ tsp. cumin, ground
Fresh Grilled or Griddled Tortillas
Toppings and Garnishes:
Thinly sliced red cabbage
Lime Wedges
Crumbled Cotija
Diced Onion
Cilantro leaves, torn
For the Beer Battered Cod:
Mix together the pacific and the goya sazon seasoning. Place the cod pieces in the marinade and let sit for 2 hours. Meanwhile, combine the flour, sugar, baking powder, pacifico beer and salt and pepper. Combine well to make a batter. Remove the fish from the marinade and pat dry. Place in the batter and fry in a large heavy bottomed pan on 375 degrees until golden brown and the fish is cooked through. Remove from the oil and drain on a paper towel lined plate. Season with salt and pepper while the fish is still hot.
For the Mango Salsa:
Mix all ingredients together in a bowl. Refrigerate 2 hours to overnight before serving.
For the Chipotle Lime Crema:
Mix all ingredients together in a bowl. Refrigerate 2 hours to overnight before serving