4 x 150g (approx.) flathead fillets, skin removed and pin-boned
225g plain flour, plus extra for dusting
1 tbs. baking powder
375ml beer, chilled
Lime, to serve
Sauce
3 tbs. sour cream
3 tbs. Greek-style yoghurt
1 tbs. chipotle in adobo sauce, chilli chopped
Zest and juice of 1 lime
1/2 clove garlic, minced
Slaw
1/2 red onion, thinly sliced
1 carrot, peeled and julienned
1/4 savoy cabbage, finely shredded
3 sprigs of parsley, finely chopped
Salt and pepper
Whisk together the sauce ingredients.
Place the flour, salt and baking powder in a large bowl and make a well in the centre. Gently whisk in the beer to keep it aerated and just combined. It should be the consistency of thickened cream.
Heat oil in a fryer or wok to 180°C and line a tray with a rack.
Working with a few fillets at a time, dip into the batter and allow any excess to drip off. Lower into the hot oil. Cook for 1-2 minutes until the batter is golden and crisp and the fish is cooked through. Drain on the rack and season again with a small pinch of salt.
Warm tortillas in a pan over a medium heat for a minute on each side and keep warm in a clean tea towel.
Toss the dressing through the slaw ingredients. To serve, fill the tortillas with slaw and battered fish and lime on the side.
