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
For the batter
1 litre corn or vegetable oil
300g plain flour
½ tsp baking powder
275ml ice-cold lager
600g cod fillet, preferably Icelandic, cut into chunks
To serve
12 corn tortillas;
½ small white cabbage, finely shredded
1 avocado, diced
hot chilli sauce
Method
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 heavybased pan to 190oC.
To make the batter, sif200g/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.
Method
For the marinade, mix all of the ingredients together in a bowl. Add the prawns to the marinade and refrigerate to marinate, 15 minutes.
Heat a little oil in a frying pan over medium-high heat. Fry the prawns until cooked and golden in colour, two minutes on each side. Remove from pan, drizzle with the lemon juice and season to taste.
Arrange the basil, mint, dill, salad leaves, litchis and prawns on a platter. Serve with lemon wedges for squeezing.
