From craving to table
Instructions
- 1
In a small bowl, mix mayonnaise, minced chipotle peppers, adobo sauce, and a pinch of salt. Set aside.
- 2
In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika. Gradually whisk in the cold beer until a smooth batter forms.
- 3
Pat the fish fillets dry and season lightly with salt and pepper.
- 4
Heat 1-2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
- 5
Dip each piece of fish into the batter, allowing excess to drip off, then carefully place into the hot oil.
- 6
Fry fish in batches for 3-4 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate.
- 7
In a medium bowl, toss shredded cabbage and red onion with lime juice and a pinch of salt.
- 8
To assemble each torta, spread chipotle mayo on both sides of the split bolillo roll.
- 9
Layer fried fish, cabbage slaw, avocado slices, tomato, and cilantro onto the roll.
- 10
Close the sandwich and serve immediately with lime wedges.