(For 4 people):
12 corn tortillas
600g of any white fish. Cut to approx 50g “fingers”
2 bottles beer – Corona works well
Oil for deep frying
1 Sweetheart cabbage
Toasted sesame oil
Chipotles en adobo
2 ripe mangoes (diced)
1 red onion (diced)
2 red chillies (finely chopped)
1 bunch coriander (coarsely chopped)
This easy bit:
1. Beer batter – whisk 1 bottle of beer and enough flour together to the consistency of US pancake batter. Drink the other beer.
2. Mango salsa – mix mangoes, red onions, handful of chopped coriander (save some for later), red chillies and juice of 2 limes. Should be balanced between sweet (mango) and sour (lime). Adjust spice level to your preference.
3. Spesh sauce – mix 2 parts mayo to 1 part yogurt and 1/4 part chipotles together with a pinch of sea salt and a squeeze of lime.
4. Sesame cabbage – Shred cabbage and dress with the sesame oil and a little pinch of sea salt.
5. Cut the rest of the lime into wedges
The slightly harder bit:
6. Warm the tortillas – get a non stick frying pan quite hot. Fry the tortillas in pairs (as in one on top of the other), this helps keep them soft. About 20 seconds on one side then flip the “pair” over and another 20 seconds on the other side. Have a clean tea towel ready and stack the tortillas in the tea towel as they come out of the pan. They’ll keep each other warm and soft wrapped in the tea towel for about 10 minutes.
7. Fry the fish: Put the oil in your fryer/saucepan and heat it to 180c. Dip the fish in plain flour then coat them in the batter. When the oil is hot enough grab the “finger” by one end and dip into the oil. Holding onto the end wave the fish around in the oil to get the batter frying before you drop it. One last little swim. This will stop it from sticking on the bottom. Fry the fish in batches until the batter is a light brown and crispy. About 1 and half – 2 minutes. sprinkle with sea salt.
8. Serve! We normally go tortilla – fish – spesh sauce – sesame cabbage – mango salsa – coriander – lime juice.