• 12 x 15 cm corn tortillas
• 600 g cod fillet
• 100 g plain flour seasoned with pinch of salt and 6 turns from the black pepper mill
• 1 L corn or vegetable oil

For the batter

• 200 g plain flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 275 ml ice-cold beer

For the toppings

• 1/4 small white cabbage finely shredded
• 1 avocado stoned, peeled and diced
• hot chilli sauce such as Cholula or Huichol

For the Pico de gallo salsa

• 2 large ripe tomatoes deseeded and diced
• 1/2 onion finely chopped
• a handful of coriander chopped
• 1 green serrano chilli or jalapeno chilli, finely chopped
• 1/4 tsp salt
• 1 lime juice

For the chipotle crema

• 2 Chipotles en adobo
• 3 tbsp mayonnaise
• 3 tbsp soured cream
• 1/2 lime juice