Crispy cod burritos

Ingredients

• 150ml soured cream, to serve
• 1 x 128g bag tempura batter mix
• a pinch of dried chilli flakes, plus extra to serve
• 300g skinless and boneless cod fillet, cut into 2cm-wide chunky fillets
• 1.5 ltr sunflower oil, for deep frying
• 8 plain flour tortillas
• 1 ripe avocado, halved, stoned, peeled and thinly sliced lengthways
• 2 tomatoes, cut into thin wedges
• a handful of coriander sprigs
• 1 lime, quartered, for squeezing