Units
Ingredients
- 2 large dried guajillo chiles (about 5)
- 2 large pasteurized egg yolks
- 1 teaspoon lime zest
- ¼ cup lime juice
- 2 medium cloves garlic (grated)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ⅔ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon Mexican oregano (crumbled between your fingers)
- 300 grams cod cheeks
- vegetable oil (for frying)
- 2 tablespoons all-purpose flour
- ½ cup all-purpose flour
- ½ cup beer very cold
- 8 small corn tortillas
- ¼ head cabbage
- wedges lime (for serving)
Instructions
- Wipe the 2 large dried guajillo chiles with a damp paper towel. Roast the peppers until fragrant in a toaster oven. Be careful not to burn them or they will be bitter. Remove the stem and seed and put them in a bowl and cover with boiling water for 5 minutes.
- Drain the chilies, and put them in the small work-bowl of a food processor along with the 2 large pasteurized egg yolks, 1 teaspoon lime zest, ¼ cup lime juice, 2 medium cloves garlic, 1 teaspoon salt, and 1 teaspoon granulated sugar. Blitz until smooth, scraping down the sides of the bowl as needed.
- Add the ⅔ cup olive oil in 5 additions, processing until smooth each time. If your food processor has a feed tube, that will work best. When the mixture is smooth and free of any chunks, your allioli is done.
- Combine the ½ teaspoon salt, ¼ teaspoon ground cumin, ¼ teaspoon black pepper, and ¼ teaspoon Mexican oregano in a small bowl and sprinkle evenly onto both sides of the 300 grams cod cheeks. Shred the ¼ head cabbage with a mandoline or sharp knife, and cover with ice water.
- Add 1 ½" of vegetable oil into a heavy bottomed pot and heat to 360 degrees F. Prepare a wire rack lined with a few layers of paper towels.
- Dust the fish evenly with 2 tablespoons all-purpose flour. Put the remaining ½ cup all-purpose flour in a bowl. When the oil is up to temperature, add the ½ cup beer to the flour, and quickly whisk together. It's okay if there are a few lumps but be sure not to overmix.
- Batter the fish and fry it in batches until light brown. Drain the fish on the paper towel lined rack. Once all the fish is fried, increase the heat of the oil to 375 degrees F. Fry the fish again until the crust is golden brown. The second fry ensures that the fish stays crispy.
- To build your fish tacos, heat the 8 small corn tortillas and drain and dry the cabbage. Put down a tortilla, and add some shredded cabbage, top with some fried fish and the chili lime allioli. Serve with wedges lime for squeezing.
Nutrition
Calories 630kcalCarbohydrates 46gProtein 21gFat 41gSaturated Fat 6gPolyunsaturated Fat 5gMonounsaturated Fat 28gCholesterol 124mgSodium 954mgPotassium 578mgFiber 6gSugar 4gVitamin A 289IUVitamin C 27mgCalcium 102mgIron 3mg