Add your fish to a food safe bag/container plus the flour to dry out the outside. Seal and shake up the bag.
In a bowl, add the beer and egg. Whip it together and set aside.
In another bowl, add the flour, cornstarch and chipotle garlic seasoning. Mix thoroughly.
Next, add the dry mix to the wet mix and stir until smooth.
In a bowl, mix all the ingredients for the chipotle cream sauce and set in the fridge until ready to use.
Preheat a fire to high heat with a large skillet or dutch oven. Add oil to the skillet/oven and bring up to 375F.
Once the oil has hit temperature, dredge the fish into the beer batter and drop into the frying oil.
Cook for about 2 minutes until a nice brown color.
Repeat for all the fish until completely done.
Once the fish are done, pull off and set on a paper towel to cool.
Insert a wooden skewer at the base of each fish and begin garnishing.
Drizzle the chipotle cream sauce and top with shredded cabbage, sliced jalapenos, chopped cilantro and chile crunch. Serve and enjoy!