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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