Mix all ingredients in a food processor, adding the oil slowly to make a thick, emulsified mayonnaise.
Mix all ingredients well and set aside.
Mix well until the batter has a smooth and creamy texture.
Wet the fish fillet in the beer batter and deep-fry in 350-degree canola oil for about 3 to 4 minutes, or until golden.
Season the fish with pikin salt and then allow the excess oil to drain off the fried fish.
Serve the fish over two hot tortillas with the chipotle mayo, topped with pickle cabbage anda lime wedge on the side.