200 g cod filets
50 g garlic oil
550 g beer
400 g flour
10 g salt
10 g baking soda
50 g carrots
150 g white cabbage
150 g red cabbage
Juice from 1 lime
4 g salt
50 ml apple cider vinegar
2 g parsley
200 g mayonnaise
15 g chili sauce (sriracha)
2 g salt
Finely chopped coriander leaves
1,5 litre frying oil
Simmer red cabbage, white cabbage and carrots in a pan.
Add vinegar, lime juice, sugar and salt.
Finish with parsley and remove from heat.
Mix flour with baking soda, salt and beer and stir.
Cut to approx. 5 cm strips.
Rub with garlic oil and chilli sauce.
Cover in batter and deep fry in oil at 180°C for 5 min.
Serve on a tortilla with coleslaw, chilli mayo, spring onions, coriander and a slice of lime.
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