You’re going to catch feelings for this fish sandwich.
From the Baja Sauce and slaw to a freshly fried filet, Chef Christian shows you how to make this sandwich that it zingy, spicy, crunchy – and overall freaking delicious.
“I prefer to make my Baja sauce the day before to truly give the flavors time to build,” says Chef Christian Gill. “Make sure the slaw is one of the last things you toss together in order to preserve crunchy texture and freshness.”
Check out more of Chef Christian’s recipes over on Youtube.
Achiote Fish Sandwich with Baja Sauce
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lb Side of Cod
- 2 Tbsp Spiceology Achiote Blend
- 1 cup AP Flour
- 1.5 cups Dos Equis Beer (or equivalent)
- 1/2 gallon Peanut Oil (for frying)
- 2 cups Duke’s Mayo
- 2 Tbsp Spiceology X Derek Wolf Smoked Garlic Jalapeno Lager
- Juice of one Lime 1/4 cup Pickled Jalapenos
- 1/4 cup Juice from pickled jalapenos
- 4 Brioche Buns
- 2 cups Red Cabbage (shredded)
- 2 cups Green Cabbage (shredded)
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp EVOO
- 2 tsp Spiceology Salt Pepper Garlic
- 1 Tbsp White Sugar
Instructions
- In a large Dutch oven, heat frying oil to 350 degrees.
- For the Baja Sauce, combine mayo, lime juice, diced pickled jalapenos, jalapeno juice, and juice of one lime into a medium bowl. Whisk vigorously to combine then set aside.
- In a medium mixing bowl, combine Achiote blend, flour, and beer. Whisk thoroughly until you have a semi thick batter for your fish.
- Slice cod side into four even pieces and lightly season with SPG on both sides.
- In a separate bowl, add 1/2 cup of AP flour and move your dredge station to the side of the fryer. Dust fish filet in flour on both sides then submerge in the batter, taking care to move fingers in order to evenly coat. Repeat for all four as you drop pieces in the fryer.
- Immediately, and carefully, place battered fish filet in the hot oil. Fry on each side for 3 minutes.
- Remove from hot oil and rest on paper towels to remove excess oil.
- In a separate large bowl, combine shredded green and red cabbage, red wine vinegar, olive oil, SPG, and white sugar. Toss with hands to coat.
- Lightly toast inside of buns to your desired doneness.
- Slather Baja sauce on both the top and bottom bun, then place a fish filet, then a generous portion of the slaw and top bun.
- Crack open another cold one and smash like you haven’t eaten in days.
Notes
Chef note: when using a non commercial table top fryer or Dutch oven, I like to increase the temp of my oil by 15 degrees as I’m dropping my fish. This assures that I keep my heat relatively close to 350, as table top fryers lose heat a lot faster than gas sustained commercial ones.
