Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw
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This torta de pescado recipe is a great way to bring a bit of colour into your midweek meals or lazy weekend lunches. Chipotle mayonnaise adds a punchy, smoky flavour to the sandwich, dolloped generously on the crispy, flaky fish and zingy Mexican coleslaw.
First published in 2018
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Ingredients
Metric
Imperial
Fried fish
- 250g of white fish, skinless and boneless
- 100ml of beer, preferably Mexican
- 75g of Doves Farm Plain White 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
SAVE RECIPE
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 Doves Farm Plain White 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
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