Ingredients

• 2 chipotles en adobo
• finely chopped
• 3 tbsp mayonnaise
• 3 tbsp soured cream
• ½ lime
• juice only
• flaked sea salt and freshly ground black pepper
• 2 large ripe tomatoes
• deseeded and finely chopped
• ½ onion
• finely chopped
• handful fresh coriander
• roughly chopped
• 1 green serrano or jalapeno chilli
• finely chopped
• 1 lime
• juice only
• 1 litre/1¾ pints corn or vegetable oil
• 300g/10½oz plain flour
• ½ tsp baking powder
• 275ml/9½fl oz ice-cold lager
• 600g/1lb 5oz cod fillet
• preferable Icelandic
• cut into chunks
• 12 corn tortillas
• ½ small white cabbage
• finely shredded
• 1 avocado
• diced
• hot chilli sauce

Directions

• To make the chipotle crema
• mix the ingredients together with a pinch of salt in a small bowl and set aside.
• To make the salsa
• mix all the ingredients together with ½ teaspoon of salt in a small bowl
• and set aside.
• Heat the oil in a large heavy-based pan to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended).
• To make the batter
• sift 200g/7oz of the flour
• 1 teaspoon of salt and the baking powder into a large bowl. Whisk in the lager until smooth. Tip the remaining100g/3½oz flour into a small bowl and season well with salt and pepper.
• In batches
• coat the fish in the seasoned flour
• shake off the excess
• then dip into the batter. Fry each piece for 2–3 minutes
• until crisp and golden-brown. Repeat until all the fish is cooked. Drain each batch on kitchen paper to remove any excess oil. Sprinkle lightly with salt.
• Warm the tortillas in a dry frying pan
• microwave or oven.
• Serve the fish immediately in the warm tortillas
• with the cabbage
• avocado
• salsa and sauces on the side.