Step 1

Mix the chipotle sauce ingredients together in a small bowl.

Step 2

Mix the slaw ingredients together in a medium-sized bowl.

Step 3

Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot.

Step 4

Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.

Step 5

In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper.

Step 6

Cut the fish into small pieces no more than 1″ wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour.

Step 7

When the oil reaches 350 degrees Fahrenheit (see note #it’s time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through.

Step 8

Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked.

Step 9

Warm the tortillas (see note #then serve them piled with slaw, chipotle sauce, and crispy fish.