| Ingredient | ULF # | Portion |
|---|---|---|
| 6 oz. Trident Mahi Mahi | 643535 | 1 each |
| Bud Light Lime | 3 oz. | |
| Fry Krisp Batter Mix | 430140 | 4 oz. |
| McCain Sweet Potato Waffle Fry | 690046 | 7 oz. |
| McCormick Caribbean Jerk Spice | 300095 | 2 tsp. |
| Cilantro Lime Tartar | 3.3 oz. | |
| Minor’s Cilantro Lime Concentrate | 295010 | 1 tsp. |
| Crystal Granulated Sugar | 340162 | 1 tsp. |
| Gold Medal Heavy Duty Mayo | 271478 | 3 oz. |
| Mango Slaw | 5.1 oz. | |
| Bix Produce Mango Salsa | 140076 | 1 oz. |
| Taylor Shredded Cabbage | 143411 | 2 oz. |
| Harvest Sensations Cilantro | 127712 | 1 tsp. |
| Hellman’s Mango Pineapple Vinaigrette | 273714 | 2 oz. |
| ULF Cayenne Pepper | 299503 | 1 dash |
Combine 3 oz. batter fry with beer and mix until smooth. Dredge mahi mahi in 1 oz. of dry batter fry, then dip into beer batter and place in 350°F deep fryer for 5-6 minutes. Fry sweet potato waffle fries until golden, and season with jerk spice. Serve with cilantro lime tartar and sweet pepper coleslaw.
Cilantro Lime Tartar: Combine cilantro lime concentrate with mayo and sugar. Mix thoroughly.
Mango Slaw: Combine mango salsa, shredded cabbage, cilantro, vinaigrette and cayenne pepper. Mix well.
