| Description: | Crispy Alaskan cod, cabbage, cilantro, avocado, chipotle mayo, tomatillo salsa |
| Date: | 12.26.18 |
| Allergens: | Gluten, chili, dairy, garlic, onion |
| Plating: | Round basket with paper |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 3 pieces | 1 oz. cod portion | ||||
| 3 each | Corn tortillas | ||||
| 1 oz. | Canola oil | ||||
| 2 oz. | Crispy batter | ||||
| 3 portions | Cabbage cilantro mix – 1/2 head cabbage to 1 bunch cilantro
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| 3 slices | Avocado | ||||
| 3 Tbl. | Chipotle mayo | ||||
| 3 Tbl. | Tomatillo salsa | ||||
| 1 each | Lemon wedge | ||||
| 7 oz. | Frozen French fries | ||||
Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket. Oil the griddle, then lay the tortillas down to cook.
Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl.
Arrange the hot tortillas on the counter, then add the cabbage mix. Transfer to the basket, and add the fish. Arrange the avocado slices next to the fish,
Transfer to a lined basket, then squirt the chipotle mayo over. Spoon the salsa over the top. Add the fries as illustrated. Garnish with two lime wedges.