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


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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


To serve

  • 4 crusty bread rolls
  • chipotle mayonnaise
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
Mix together all of the coleslaw ingredients and season with lime juice and salt. Set aside
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
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
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
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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