Steps
- Toss 225g of undressed shredded cabbage-and-carrot slaw with ½ cup of chopped cilantro, ¼ cup of mayonnaise, and 2 tablespoons of lime juice. Season with salt and refrigerate.
- Blend ¾ cup of mayonnaise, the zest and juice of 1 lime, 1 chipotle pepper in adobo sauce, and ½ teaspoon of garlic powder. Refrigerate.
- Heat ¾in / 2cm of canola oil to 350°F / 175°C in a deep skillet. Mix 1 cup of all-purpose flour, 2 teaspoons of garlic powder, and 1 teaspoon of baking powder.
- Stir in 1 teaspoon of Tex-Mex chili powder, 1 teaspoon of salt, ½ teaspoon of ground cumin, and ½ teaspoon of black pepper. Whisk in 1 cup of Mexican lager beer until smooth.
- Cut 680g of skinless cod into 1 × 4in / 2.5 × 10cm strips and pat dry. Dip in the batter and fry in batches for 1-2 minutes per side, until golden and 145°F / 63°C inside.
- Drain the fish on a rack. Warm 12 corn tortillas on a griddle. Layer with chipotle mayo, fish, and slaw, then garnish with lime wedges.