Beef Battered Fish Tacos, Chipotle Crema

Serves 4

• 1 cup All Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoons Salt
• 1 12-ounce bottle Stone Brew Pale Ale
• 1 lb. Sea Bass Filet, such as Corvina, skinned and deboned
• Vegetable Oil
• Flour for dusting, seasoned with salt and pepper
• 1 cup Red Cabbage, finely shredded
• 1 cup White Cabbage, finely shredded
• ½ cup White Onion, small dice
• ½ cup Cilantro, finely minced
• 1 Tablespoon Distilled White Vinegar
• 1 cup Sour Cream or Mexican Crema
• 1 piece Chipotle Pepper in Adobo, finely minced
• Limes and radishes
• Corn Tortillas
• Salt and pepper

1. Preheat at least 2 quarts of vegetable oil in a heavy bottomed pot to 375°F.  In a large bowl, whisk together the flour, baking powder, and salt. Gently whisk in the cold beer, until the mixture is thick and creamy, but not smooth (there should be lumps).
2. Cut the fish into 1-inch thick strips and dredge in the seasoned flour. Shaking off excess flour, dip the fish strips into the beer batter, making sure it is entirely coated, and then gently drop the fish into the hot oil. Fry only a few pieces at a time, adjusting the heat and watching the oil thermometer so the temperature is maintained at 375°F. Fry the fish in small batches until golden brown, draining on paper towels and seasoning lightly with salt once out of the oil.
3. While the fish is frying, combine the shredded cabbages, chopped onions, and minced cilantro in a bowl with the distilled vinegar. Season lightly with salt and pepper and toss to coat.
4. In a separate bowl, stir together the sour cream and minced chipotle in adobo. Season with a squeeze of lime juice, salt, and pepper.
5. Serve the fried fish on warm corn tortillas topped with the cabbage slaw and chipotle crema.