Alexa Whats for Dinner

For the Salsa: Combine the roasted poblano pepper, 2 jalapeños, Serrano pepper, large avocado, 1/4 white onion, 1 cup cilantro leaves & stem, 1/2 cup chives or scallions, 6 garlic cloves, juice of 4 limes, 1/4 cup Mexican crema, 1 tbsp chicken bouillon, and 1 cup water in a blender. Blend until smooth. Taste and season with salt & pepper as needed. Add more water if a thinner consistency is desired.

For the Slaw: In a bowl, combine 2 cups purple cabbage, 1 diced jalapeño, lime juice to taste, and salt & pepper to taste. Mix well.

For the Fried Fish: Cut 2 (4-6 ounce) cod fillets into small pieces about 3 inches long. Season with kosher salt and black pepper, then allow to dry brine in the fridge for 1 hour.

When ready, prepare the batter. In a large bowl, combine the all-purpose flour, rice flour, baking powder, honey, garlic powder, onion powder, cumin, paprika, cayenne pepper, and tequila. Add the beer last, then stir to mix until a smooth, thick batter forms.

Preheat canola or vegetable oil in a large pot to 350°F. Dip each fish piece into the batter until fully coated, then gently add the battered fish to the hot oil. Drizzle a spoonful of extra batter on top of the frying fish, going back and forth, to create a crispy mohawk texture. Cook fish until golden brown, then remove and set on a cooling rack or paper towel-lined plate to drain.

To Assemble: Serve the fried fish with the prepared salsa and slaw. Garnish with malt vinegar, crushed potato chips, fresh cilantro, and radish. Enjoy!