We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu:
Fresh corn tortillas
Beer-battered fish
Quick tomatillo salsa
Cabbage slaw
Lime aioli

Shopping List:
Produce:
tomatillos
jalapeno
head garlic
white onion
limes
cilantro
green or red cabbage
roma tomatoes
scallions
radishes

Dry Goods / Pantry:
rice flour
all-purpose flour
baking powder
masa harina (or Masienda brand- found online- or sold at The Pantry IT’S THE BOMB)
Negra Modelo, or Tecate beer (keep in fridge)
high-heat oil for frying
extra virgin olive oil
mayonnaise, or veganaise- your preference

Proteins:
rockfish, or halibut fillets- fresh not frozen

Spices:
Freshly ground black pepper
Kosher salt

Equipment List:
large sheet tray with a wire rack, for letting fried fish cool
large spider or tongs to grab fish from fryer oil
thermometer
1 heavy duty crock or pot 6-8 quart (to fry fish)
1 small 2 quart pot (for tomatillo salsa)
2 cutting boards (one for veggies, one for fish)
Rubber spatula
2 Whisks
3 bowls (one for beer batter, one for cabbage slaw, one for mayo sauce)
1 microplane
1 mandolin (not mandatory)
Immersion blender, or vitamix
tortilla press or wine bottle/rolling pin