Baja Fish Nachos

Directions

1. 1
   Heat 2 inches of canola oil in a medium saucepan to 350F.
2. 2
   Whisk together the flour and cayenne with a little salt and pepper in a large mixing bowl.
3. 3
   Add the beer slowly to prevent it from foaming over while lightly whisking until a batter forms.
4. 4
   Dip the fish in the batter, allowing any excess to drip back into the bowl, then carefully drop into the oil and fry for 4-5 minutes or until cooked through and deep golden-brown.
5. 5
   Remove fish using a spatula (tongs will make the fried coating fall off), drain on a thick layer of paper towels and cool to room temperature.
6. 6
   While the fish is cooling, arrange the tortilla chips on a serving plate and top with shredded cabbage.
7. 7
   Break up fish into 1 1/2-inch chunks and distribute over the top of the chips.
8. 8
   Transfer sour cream to a small plastic zip-top bag, snip off one of the tips and drizzle over the top, then add hot sauce and sprinkle the cotija cheese and cilantro on top.
9. 9
   Serve garnished with lime wedges.