Serves: 2
Time: 25 minutes
INGREDIENTS
4 corn Tortillas
½ lb cod fillet
¾ cup all-purpose flour
¼ tsp paprika
1½ tablespoons cornstarch
¾ cup beer
1 egg
1 tbsp Profanity Jam Passion Fruit Habanero Jam
1½ cups shredded red cabbage
6 dates, chopped
½ tsp cumin seeds
2 tsp apple cider vinegar
¼ cup chopped cilantro
2 tbsp chopped red onion
1 tbsp lime juice
Lime zest
½ tsp smoked paprika
Salt & pepper
TOOLS
Frying pan
DIRECTIONS
Step 1 - Make the batter
In a medium bowl, mix flour, cornstarch, paprika, and a pinch of salt & pepper. In a separate bowl, whisk the egg and beer together. Slowly pour the liquid mixture into the dry mixture and whisk until smooth.
Step 2 - Fry the fish
Chop the cod filets into bite sized pieces (about 2 inches long and wide) and dust them with some flour. Set a frying pan on medium high heat with ¼ inch of vegetable oil. Coat the bite sized cod pieces into the batter and then immediately into the hot oil. Fry on each side until golden brown and crispy (about 2-3 minutes per side).
Step 3 - Make the slaw
In a medium bowl, mix shredded red cabbage, apple cider vinegar, chopped dates, cumin seeds, chopped cilantro, chopped red onion, and a pinch of salt & pepper.
Step 4 - Make the sauce
In a small bowl, mix the mayonnaise, 1 tbsp of Profanity Jam Passion Fruit Habanero Jam, lime juice, lime zest, smoked paprika, and a pinch of salt & pepper.
Step 5 - Serve
Heat the corn tortillas and spread some sauce on the bottom. Place a bite sized fried fish piece and top with red cabbage slaw. Garnish with more Profanity Jam Passion Fruit Habanero Jam lime, and fresh cilantro. Enjoy!