• Preheat the oil to 350-400 degrees.
• Do not crowd the skillet; make sure there are 2-3 inches between each piece of fish when frying.
• Add the all-purpose flour, baking powder, salt, chili lime seasoning, chipotle seasoning, and freshly cracked black peppercorns into a bowl.
• Mix the flour thoroughly and add the Mexican beer.
• Whisk until the consistency is smooth and not too thick or runny.
• Place the beer batter into the fridge to chill for 30 minutes.
• Add the oil to the skillet and preheat the oil to 350-400 degrees.
• Dredge the pieces into the beer batter and gently add them to the hot oil.
• Allow the fish to fry for 3-4 minutes per side.
• Remove the fried fish using a slotted spoon or a pair of tongs.
• Place the cooked fried on parchment paper or paper towel.

Serve:

• Arrange fish on a corn tortilla and top with shredded red cabbage, crushed pineapple, thin slices of radish, and jalapenos.
• Add a bit of chopped cilantro and drizzle with our Zesty Spicy Lime Sauce made with El Yucateco hot sauce.

Directions on making Zesty Lime Sauce

• Into a food processor, add 3/4 cup of mayo, 1/2 cup of sour cream, the minced garlic, lime zest and lime juice, salt, cilantro, and one heaping tablespoon of El Yucateco hot sauce and pulse until smooth.