Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw

4
45 minutes

Ingredients

Fried fish

  • 250g of white fish, skinless and boneless
  • 100ml of beer, preferably Mexican
  • 75g of plain flour, plus extra to dust the fish
  • 1 pinch of salt
  • lime juice, to season

Mexican coleslaw

  • 75g of red cabbage, finely shredded
  • 75g of pineapple, sliced
  • 1 tbsp of chipotle mayonnaise
  • 1 handful of coriander, chopped
  • lime juice, to taste
  • salt, to taste

Guacamole

  • 1 avocado, ripe
  • lime juice, to taste
  • 1 pinch of chilli flakes
  • salt, to taste

To serve

  • 4 crusty bread rolls
  • chipotle mayonnaise

Method

1
To make the batter for the fish, place the flour and beer in a medium-sized bowl and whisk together until smooth. Season with a pinch of salt and set aside
  • 75g of plain flour, plus extra to dust the fish
  • 100ml of beer, preferably Mexican
  • 1 pinch of salt
2
Mix together all of the coleslaw ingredients and season with lime juice and salt. Set aside
  • 75g of red cabbage, finely shredded
  • 75g of pineapple, sliced
  • 1 tbsp of chipotle mayonnaise
  • 1 handful of coriander, chopped
  • lime juice, to taste
  • salt, to taste
3
Make the guacamole by mashing the avocado with the back of a fork. Season with lime juice, salt and a pinch of dried chilli flakes
  • 1 pinch of chilli flakes
  • 1 avocado, ripe
  • lime juice, to taste
  • salt, to taste
4
Heat a pan of oil (or switch on a deep-fryer) to 180°C. Sprinkle some flour onto a plate and lightly dust the fish portions evenly. Dip the fish into the batter then carefully lower into the oil. Cook for 3–4 minutes on each side until perfectly golden
  • 250g of white fish, skinless and boneless
5
Remove the battered fish and place on a plate lined with kitchen paper to drain any excess oil. Sprinkle with sea salt and a squeeze of fresh lime juice
  • lime juice, to season
6
Now assemble the sandwiches; spread a spoonful of guacamole on the base of each roll, top with two pieces of fish and add a generous helping of the coleslaw. Finish with a dollop of chipotle mayo and the top of the roll