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2 pounds fillets cut in chunks
1 cup flour
1 tsp. salt
½ tsp. freshly ground black pepper
1 cup beer or wine
1 cup crema Mexicana
2 tsp. chipotles in adobo, chopped
4 cups & 1 tbsp. peanut oil
6 oz. fresh chorizo sausage
12 corn tortillas
2 limes
2 cups red or green cabbage, shredded fine
Salt to taste
 Make a pancake-like batter by mixing the egg yolk, flour, salt, pepper and beer or wine. Refrigerate till ready to use.
Make the chipotle crema by combining the chipotles, adobo sauce and crema Mexicana in a food processor until smooth.

Cook the chorizo in 1 tbsp. oil over medium heat until crisp and breaking into small pieces. Drain & set aside.
Heat the oil to 350 degrees in a fryer.
Whisk the egg white until stiff and fold it into batter.
Wrap tortillas in foil and heat in a oven, preheated to 350 degrees until soft & warm.
Dip the bass in the batter, shake off excess and fry till crisp & brown.
Serve by placing several pieces of fish in the tortilla, squeeze on some lime juice, add some chorizo then top with cabbage before topping it off with the crema and your favorite salsa.
****The chipotles in adobo mixed with the crema mexicana also makes a great dip.

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