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1 1/4 pounds ling cod, cut into 1-inch fingers

1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt

For batter:

1 cup flour

1 tsp baking soda

1 tsp baking powder

355ml can beer

Vegetable oil for frying

kosher salt

8 small flour tortillas

2 cups shredded cabbage

tartar sauce or chipotle mayo

Valentina hot sauce

SALSA FRESCA

2 medium tomatoes, chopped

1/4 cup chopped red pepper

1/2 finely chopped jalapeno

4 sprigs cilantro, chopped

juice of 1/2 lime

2 tbs olive oil

kosher salt to taste

Toss together ingredients for salsa fresca. Set aside.

Dust fish with first amount of flour, seasoned with the paprika.
For the batter, whisk together remaining flour, baking soda, baking powder and beer.
Heat two inches of oil to 375F in a deep pot. Dredge fish into batter and slowly release into oil, a few pieces at a time. Fry until cooked through and golden, about 3 minutes. Drain on paper towels and sprinkle with kosher salt.
Warm tortillas. Spread with tartar sauce or chipotle mayo. Stuff with fish, cabbage and salsa. Drizzle with hot sauce.
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