Crispy Fish and Salsa Verde Burritos
Ingredients:
1 cup flour
1 tsp. baking powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 cup beer (ice cold)
1 lb. white fish, cut into strips (cod, mahi mahi work great)
2 cups Fresh Chile Co. Salsa Verde
Oil for frying
6 cups shredded cabbage
salt and pepper
2 cups diced toamtoes
3 avocadoes, pitted and cubed
2 cups cilantro leaves
8 10-inch tortillas
Directions:
Stir together the flour, baking powder, garlic powder, salt and pepper.
Add beer slowly and whisk until smooth.
Pour vegetable oil in a large, deep skillet and heat to about 370 degrees.
Pick up a piece of fish with tongs, dip into batter and place into the oil.
Fry each piece about 4 minutes, until golden brown on both sides.
Toss shredded cabbage with salsa verde.
Assemble burritos with fish, cabbage mixture, tomatoes, avocado and cilantro.
Serve with more Salsa Verde on the side.
Click here for Fresh Chile Co. Salsa Verde
1 cup flour
1 tsp. baking powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 cup beer (ice cold)
1 lb. white fish, cut into strips (cod, mahi mahi work great)
2 cups Fresh Chile Co. Salsa Verde
Oil for frying
6 cups shredded cabbage
salt and pepper
2 cups diced toamtoes
3 avocadoes, pitted and cubed
2 cups cilantro leaves
8 10-inch tortillas
Directions:
Stir together the flour, baking powder, garlic powder, salt and pepper.
Add beer slowly and whisk until smooth.
Pour vegetable oil in a large, deep skillet and heat to about 370 degrees.
Pick up a piece of fish with tongs, dip into batter and place into the oil.
Fry each piece about 4 minutes, until golden brown on both sides.
Toss shredded cabbage with salsa verde.
Assemble burritos with fish, cabbage mixture, tomatoes, avocado and cilantro.
Serve with more Salsa Verde on the side.
Click here for Fresh Chile Co. Salsa Verde
