By Chef Matt D’Ambrosi – Mezcalito, San Francisco. Courtesy of Dos Equis Ambar.
Rock Cod
½ rock cod
12 oz. Dos Equis Ambar
2 cups all-purpose flour
¼ cup corn starch
2 Tbs. Dijon mustard
2 Tbs. salt
2 Tbs. smoked paprika
Chipotle Aioli
1 cup mayonnaise
2 Tbs. chipotle purée
½ cup lime juice
1 tsp. salt
¼ tsp. baking powder
Cabbage Carrot Slaw
½ head of green cabbage (shredded)
1 large carrot (fine julienne cut)
½ bunch cilantro (rough chopped)
Fresh Tortillas
6 oz. fresh masa
1 Tbs. manteca (lard)
Directions
Cut rock cod into two ounce strips and set aside.
Preheat deep fryer or Dutch oven pot of oil to 375°In a bowl combine all dry ingredients (flour, corn starch, salt, paprika) and whisk together. Slowly add Dos Equis Ambar while whisking dry ingredients until smooth and all clumps are gone.
In a separate bowl combine all ingredients for the chipotle aioli. Whisk together until smooth. Add cabbage, carrot and cilantro. Mix together until slaw is evenly coated with chipotle aioli. Preheat plancha or pancake pan on medium heat. Line a tortilla press with waxed paper on each side and place 1½ ounce ball of masa in the middle and press until masa is about 1/4 inch thick.
Place rock cod in the beer batter ensuring fish is evenly coated. Batter should be thick at this point. Slowly place fish in the hot oil, slowly pulling it back and forth before releasing the piece of fish in the oil. Repeat this process until all fish is in the oil. Fry fish for about 2.5 minutes. Remove from oil and place on a paper-towel lined tray. Salt the fried cod immediately.
Put 1 tablespoon of manteca on the plancha or pancake pan and place fresh pressed tortillas in pan, cooking on each side until golden brown and crispy. Once tortillas are finished, place one piece of cod into tortilla. Top with slaw and a pinch of cilantro.