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

To make the batter for the fish (like cod), place 75 gr flour and 100 ml beer in a medium-sized bowl and whisk together until smooth. Season with a pinch of salt and set aside

Mix together 75 gr red cabbage, finely shredded, with 75 of pineapple cubes, chopped coriander and lime juice to taste.

Mix 3 tbsp mayo with 2 tbsp chipotle from a jar.

Make the guacamole by slicing an avocado into cubes. Season with lime juice, a tbsp jalapeño relish, 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. (By the way I bought mine ready fried from the fish shop, much easier)

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 or tree pieces of fish and add a generous helping of the coleslaw. Finish with a dollop of punchy, smokey chipotle mayo and the top of the roll

(Recipe by The Kitchen with Great British Chefs)

PS Or use fish fingers from the freezer:

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