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

Torta de Pescado - Fried fish sandwich with chipotle mayo and Mexican slaw

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Ingredients

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Method

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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
2
Mix together all of the coleslaw ingredients and season with lime juice and salt. Set aside
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
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
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
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
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Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw

 
 

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