Step 1

Drizzle the fish with lime juice and season with salt and pepper.  Refrigerate until you're ready to cook.  Before frying, remove the fish from refrigerator and pat the fish dry with paper towels.

Step 2

In a large bowl mix the flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoons salt, and pepper until well blended. Pour in the beer and whisk lightly until there are no lumps. Rest for 15 minutes. The batter should be similar to a pancake batter in consistency. After the batter has rested, add a little more beer if the batter seems too thick.

Step 3

In a bowl mix together the mayonnaise, sour cream, garlic, cilantro, lime juice. Then mix in the chipotles in adobo 1 tablespoon at a time until you reach your desired spice level. Add salt to taste.

Step 4

Pour the oil into a deep heavy bottomed pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. Test temperature using a thermometer. If you don't have a thermometer you can put the end of a wooden spoon into the oil and it should send up lots of little bubbles when ready.

Step 5

Begin adding the pieces of fish to the batter and thoroughly coat each piece. Using tongs, place a few of the fish gently into the hot oil. Cook a few pieces at a time until they float and are golden brown in color. Flip the pieces to cook both sides. Once done, remove the fish and place on a baking sheet lined with brown paper bags to drain. These can be placed in the oven to keep warm.

Step 6

7 - Line a warmed tortilla with 1 or 2 pieces of the fried fish, top with the shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with the chipotle crema. Add a dash of your favorite Mexican hot sauce if you like some extra spice. Serve with a wedge of lime.

Step 7

8 - ¡Buen Provecho! (Enjoy your meal!)