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1
Cut fish into 1-ounce strips.
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2
To make the batter, puree the chipotles and egg together in a blender.
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3
When well blended transfer to a bowl and whisk in the beer.
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4
In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt.
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5
Add the egg mixture to the flour mixture, whisking well to prevent clumps.
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6
Add freshly ground pepper, mix well.
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7
Set the batter aside while preparing the chipotle cream sauce.
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8
For the chipotle cream sauce, blend all ingredients in a small serving bowl.
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9
*Note the amount of sour cream you use depends on the consistency you'd like for your sauce.
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10
To fry the fish, heat a pan of oil, approximately 2 inches deep (peanut or corn is best) to approximately 350 degrees.
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11
With your fingers or tongs, dip the fish strips into the batter mixture completely coating each piece and then carefully place in the hot oil.
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12
Fry until golden brown, about 2 minutes on each side.
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13
With tongs carefully remove the fish to a paper towel.
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14
Then repeat.
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15
Be sure not to over crowd the pan for even frying.
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16
Also, be sure to watch your temperature as it will decrease as you add the fish.
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17
Once completed, plate your fish with the sauce over the top or serve to the side to allow each person to have as much as they would care for.
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18
Serve with your favorite spicy fries or perhaps a salad to keep it lighter.
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19
Depending on how spicy you like your sauce, you may want to finely dice a fresh jalapeno into the mixture as well.
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20
Also, if you like cilantro this adds a nice taste to the sauce as well.
