Baja-Style Fish Sandwich

Inspired by the Baja Fish Sandwich at The Tavern Grille in Cottonwood, Arizona.

Yields: 4 Servings

Ingredients:

• 1/4 red bell pepper, seeded and chopped
• 1/2 jalapeno pepper, sliced
• 2 tablespoons diced white onion
• 1/2 cup mayonnaise
• 1 tablespoon vinegar
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1 cup dark beer (Dos Equis Amber or  Negra Modelo)
• 1 cup all-purpose
• 1/4 teaspoon sea salt
• 1/4 teaspoon cumin
• 1/4 teaspoon ground Mexican oregano
• 1/4 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 pound boned, skinned, firm white-fleshed fish such as Halibut or Pacific cod
• Vegetable oil
• 4 telera rolls
• 4 slices pepper jack cheese
• 1 tomato, sliced
• Green cabbage, thinly shredded
• 4 limes, cut into wedges

Preparation:

To prepare the Baja Sauce place bell pepper, jalapeño pepper, and onion in the bowl of a food processor; puree until smooth.

Stir together 4 teaspoons of the puree with the mayonnaise, vinegar, freshly ground black pepper, garlic powder, and cumin in a small bowl. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

In a bowl, whisk beer, flour, sea salt, cumin, Mexican oregano, ground mustard and cayenne pepper until well blended. Pat the fish dry and cut into 4 equal slices.

Pour about 1 inch of oil into a Enameled Cast-Iron 7-1/4-Quart (Dutch) Oven over medium-high heat; bring oil to 360 degrees F.

With a tongs, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, one piece at a time, and cook until golden (adjust heat to maintain 360 degrees F), turning if necessary to brown on all sides, 2 to 4 minutes per batch.

With a slotted spoon, transfer to a Baking Sheet – 9.6″ x 13” with rack insert top the fish with a slice of pepper jack cheese. Keep warm in a 200 degrees F oven while you fry remaining fish.

To assemble the sandwich spread the Baja sauce on the bottom bun, add a slice of fish with the melted pepper jack cheese, top with shredded cabbage topped with more Baja sauce and the bun top.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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