Nud Dudhia's Baja fish taco with Wild Alaska Pollock

Ingredients

• 1 Alaska Wild Pollock fillet, cut into 4 40-50 gram rectangular pieces
• 100g rice flour to dip the fish into
• 500ml rapeseed oil, for frying
• 150g plain flour
• ½ tsp baking powder
• 1 tsp fine salt
• 200ml cold sparkling water or light beer
• 1 mango, diced into small cubes
• 1 lime, juiced
• 1 small habanero or jalapeno chilli, seeded and finely diced
• 1 small handful of chopped coriander
• 1 small handful of chopped mint
• A pinch of salt
• A pinch of sugar
• 1 tsp of olive oil
• 100ml mayonnaise
• 35ml chipotle in adobo
• ½ head red cabbage, finely shredded
• 100ml mango salsa (as above)
• 100g chipotle mayonnaise (as above)
• 4 limes, halved
• 1 small bunch of coriander, leaves picked
• 4 tortillas