Scorching Baja-Style Basa Tacos With Chipotle Hot Honey

Combine your cornflour and 2 tbsp [3 tbsp] [4 tbsp] flour in a medium bowl with your chilli flakes (can't handle the heat? Go easy!) and 60ml [90ml] [120ml] cold water

Add a generous pinch of salt and whisk until a smooth, thick batter remains – this is your spicy batter

Chop your fish fillet[s] into bite-sized pieces

Add the fish pieces to the spicy batter and give everything a good mix up until well coated – this is your coated fish

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated fish to the pan

Cook for 4-5 min on each side or until golden, crispy and cooked through – this is your crispy fish

Tip: Cooking for 3 or more? You may need to use 2 pans or do this in batches!

While your fish is cooking, slice your green chilli[es] finely

Wash then remove leaves (3 per person) from your lettuce and set aside, shred the inner core

Combine your mayo with half your white wine vinegar (you'll use the rest later!) and a generous pinch of salt in a medium bowl

Add the shredded lettuce and your carrot & cabbage slaw mix and give everything a good mix up – this is your slaw

Combine your chipotle paste (can't handle the heat? Go easy!), remaining white wine vinegar and honey with a knob of butter and a pinch of salt and pepper in a small heatproof bowl

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Give it a good mix up – this is your chipotle hot honey

Once the fish is cooked, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through