Ingredients:

  • 1/2 cup full-fat Mayonnaise
  • 1/4 cup Sour Cream or Mexican Crema
  • 2 tablespoons fresh Lime Juice (for crema)
  • 1 medium Chipotle Pepper in Adobo Sauce, finely minced (plus 1 tsp adobo sauce)
  • 1/4 teaspoon Garlic Powder
  • Pinch Salt (for crema)
  • 2 cups shredded White Cabbage
  • 1 cup shredded Red Cabbage
  • 1/4 cup chopped Coriander (Cilantro)
  • 1 tablespoon fresh Lime Juice (for slaw)
  • 1 teaspoon White Wine Vinegar
  • Salt and Pepper (for slaw, to taste)
  • 25 lbs skinless, boneless Cod Fillets, cut into 1-inch thick strips
  • 1 cup All-Purpose Flour (plus extra for dusting)
  • 1/4 cup Cornstarch
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt (for batter)
  • 1/2 teaspoon Smoked Paprika
  • 1 cup Cold Mexican Lager or Pale Ale
  • 4 cups Vegetable Oil (e.g., Canola, Peanut) for frying
  • 8–12 Small Corn Tortillas
  • Lime Wedges (for serving)

Instructions:

  1. Make the Crema: Whisk together all ingredients for the Chipotle Crema (mayonnaise, sour cream, lime juice, chipotle, garlic powder, and salt) in a small bowl. Cover and chill for at least 30 minutes to allow the flavours to meld.
  2. Make the Slaw: In a separate bowl, combine the shredded white and red cabbage, chopped coriander, lime juice, and white wine vinegar. Season lightly with salt and pepper. Toss well and set aside.
  3. Prep the Cod: Pat the cod strips completely dry using paper towels. Season lightly with salt and pepper.
  4. Mix Dry Batter: In a medium bowl, whisk together 1 cup of flour, cornstarch, baking powder, 1 teaspoon of salt, and paprika.
  5. Dust the Fish: Place a few tablespoons of extra flour on a plate. Lightly dust the dry cod strips, shaking off any excess. This dusting helps the wet batter adhere better.
  6. Make the Wet Batter: Pour the cold lager into the dry ingredients. Whisk quickly until just combined. Crucially, do not overmix; a few lumps are fine.
  7. Heat the Oil: Pour the vegetable oil into a heavy-bottomed pot to a depth of about 1.5–2 inches. Heat the oil until the deep-fry thermometer registers 375°F (190°C).
  8. Fry in Batches: Dip the dusted cod strips into the cold batter, ensuring they are fully coated. Carefully lower the battered strips into the hot oil, working in small batches (3–4 pieces at a time).
  9. Cook the Fish: Fry for 3–4 minutes, turning occasionally, until the batter is a beautiful golden brown and puffed.
  10. Drain: Remove the fish with tongs or a spider strainer and place immediately on a wire rack set over a baking tray to drain excess oil. Season immediately with a pinch of salt. Bring the oil back up to 375°F (190°C) before frying the next batch.
  11. Warm the Tortillas: Lightly char the tortillas on a dry frying pan or griddle over medium-high heat for about 30 seconds per side. Keep them warm wrapped in a clean tea towel.
  12. Assemble: Place 2 warm tortillas on each plate. Lay 2–3 pieces of crispy cod down the middle. Top generously with the cabbage slaw, drizzle over the Zesty Chipotle Crema, and serve immediately with fresh lime wedges.