Cinco de Mayo 2025

• 1 cup all-purpose flour

• 1/4 cup cornstarch (have an extra cup ready for when you get ready to start frying)

• 3 tablespoons of Heath Riles Cajun Creole Garlic Butter

• 1/2 teaspoon baking powder

• 1 cup cold, bubbly beer (lager, pilsner, or IPA)

• Optional: a splash of hot sauce

This will yield enough batter for 1.5 lbs of fish. 

Instructions:

1. In a large mixing bowl, whisk together flour, cornstarch, salt, baking powder, and spices.

2. Add beer slowly, whisking constantly until smooth and lump-free. You’re looking for a consistency like heavy cream—coat-but-drip.

3. Let the batter rest in the fridge for 15–20 minutes. This helps the gluten relax and the carbonation do its thing.

4. Dip your food into that extra cornstarch first (light dusting), then into the batter. This helps it stick better.

5. Fry at 350–375°F until golden and crispy. Don’t crowd the oil—work in batches

Pollo Asado Marinade 

• 2 tbsp Dijon mustard

• 1/4 cup olive oil

• 3 tbsp fresh lime juice (about 1–2 limes)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 ½ tsp ground cumin

• 1 tsp dried oregano
  

Instructions:

1. In a bowl, whisk together Dijon mustard, olive oil, and lime juice until smooth.

2. Add garlic powder, onion powder, cumin, oregano, and any optional heat.

3. Mix well and pour over 2–3 lbs of chicken (thighs or bone-in preferred) in a zip-top bag or container.

4. Marinate for at least 2 hours (6–8 hours preferred) in the fridge.

5. Grill or smoke until nicely charred and the internal temp hits 165°F.