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1
Preheat the oven to 350 degrees F.
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2
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish.
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3
Combine the beer and mustard in a separate shallow dish.
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4
Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
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5
Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture.
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6
Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
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7
For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste.
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8
Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary.
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9
Refrigerate.
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10
Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
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11
Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat.
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12
Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes.
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13
Remove to a cooling rack to drain.
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14
Keep warm in the oven, if necessary.
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15
Cook's Note for an alternate method: Prepare fish as above, but arrange on a sheet pan lined with a baking rack.
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16
Put the fish into the hot oven and bake until cooked through, 15 to 18 minutes.
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17
Briefly broil both sides of fillets to get a good crisp coating.
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18
To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw.
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19
Cover with another piece of bread and serve.
