Fried Niceland cod torte with smoky chipotle crema, cotija, jalapeno, cilantro, and tomato.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Niceland Seafood.
Fried Cod
INGREDIENTS
- 2 cups Flour
- 2 ea. Eggs
- Niceland Cod fillets
- Beer for batter
- Taco seasoning
METHOD
- In a bowl mix flour, taco seasoning, eggs, and pour beer into batter while whisking until you get a pancake batter consistency.
- Dredge filets in flour and place into batter then into 350f fryer. Fry until golden brown.
Chipotle & Cotija Crema
INGREDIENTS
- 1 qt. Crema
- 2 cups Cotija
- 1/4 of Chipotle in adobo sauce (minced)
METHOD
- Mix together.
Build onto a bolillo roll with sliced tomatoes, lettuce, and cilantro.
