Slice the catfish fillets in half, giving yourself long, thin fish chunks. In a medium bowl, or a ziploc bag, pour 1 1/2 cups of beer, the juice from one wedge of lime, with 1 tbsp. of taco seasoning. Add the fish to the beer-seasoning mix. Refrigerate while you prep everything else. *This will take approximately 30 minutes once you have the fish marinating.*
In a small bowl, combine the sour cream, season salt, taco seasoning, and birds eye chili. Whisk until combined.
For the Coleslaw, combine the shredded cabbage, radicchio, carrot, and onion in a bowl. In a separate bowl, mash the avocado until it's smooth. Whisk in the mayonnaise, vinegar, mustard, sugar, and olive oil. Season to taste with salt and pepper. Toss the avocado dressing with the coleslaw until evenly coated. Refrigerate until you're ready to serve.
Pour the oil into a deep walled pot, or Stainless Steel Wok
. Place this over medium high heat on your grill's side burner. Preheat the grill to low using only one burner. You will be using it to keep the fish warm as you work in batches.
To make the beer batter, stir together the flour, salt, sugar, garlic powder, and baking powder. Pour in 1 cup of beer, whisking until smooth, but don't over mix.
Remove the fish from the marinade, discarding the marinade. Bring the fish and the batter outside, along with a cookie tray with paper towel, and some tongs.
Dip the fish into the batter, turning to coat. Fry each fillet one at a time, for about 2 minutes per side. Remove from the oil and place onto the paper towel lined cookie tray, over indirect heat while you cook the remaining fish.
To serve, lay down a bed of coleslaw, followed by a hot fish fillet. Top that with shredded jack cheese, a generous helping of spicy sour cream, and topped with a sprinkling of cilantro and a squeeze of lime.