Add <quantity>1</quantity> beaten egg yolk and <quantity>2<unit>tsp</unit></quantity> of canned chipotle paste to a bowl

Add <quantity>1<unit>cup</unit></quantity> of vegetable oil in a thin stream. Whisk constantly until it is emulsified

Adjust the spiciness with more chipotle, if needed

Season with salt to taste

Add the juice of <quantity>½</quantity> lime and whisk

Add <quantity>½<unit>tsp</unit></quantity> of morita chili paste and whisk. The chipotle mayo is ready

Add <quantity>½<unit>cup</unit></quantity> of all-purpose flour and <quantity>1<unit>tbsp</unit></quantity> of rice flour to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of baking powder and <quantity>½<unit>tsp</unit></quantity> of salt. Mix

Gradually add <quantity>½<unit>cup</unit></quantity> of beer and mix until homogeneous

Thinly slice <quantity>1<unit>head</unit></quantity> of romaine lettuce

Rinse the lettuce in water and dry. Set aside

Thinly slice <quantity>½<unit>bunch</unit></quantity> of spring onions and place in a bowl with ice cold water

Thinly slice <quantity>½<unit>bunch</unit></quantity> of coriander and place it with the sliced spring onions

Drain the spring onions and coriander and pat dry in a bowl lined with paper towels. Set aside

Make a cut through the tail of <quantity>1<unit>fillet</unit></quantity> of sea bass without cutting through the skin. Hold the skin, flesh side up, and cut along the entire fillet as close to the skin as possible

Portion the fillet into <quantity>8</quantity> pieces

Fill a small saucepan halfway with vegetable oil and preheat it over medium heat until it reaches <temperature>175<unit>°C</unit></temperature>

Dip each piece of fish in the beer batter until completely covered. Fry until light golden brown and place on a draining rack

Season the fish with salt to taste

Top each tortilla with lettuce to taste and a piece of fried fish

Add some Chipotle Mayo and fresh herbs to taste

Serve with lime wedges. The fried fish tacos are ready

Grab a beer and enjoy!