Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw

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For the fish:

1 cup all-purpose flour

1 1/2 tablespoons chili powder

3 teaspoons freshly cracked black pepper, divided

1/2 cup dark beer

3/4 cup whole-grain or stone-ground mustard

2 cups panko bread crumbs

1 tablespoon granulated garlic

1 tablespoon paprika

1 teaspoon kosher salt

1 pound catfish fillets (cut into 4 pieces)

For the slaw:

1/2 cup mayonnaise

1/2 cup sour cream

2 limes, zested and juiced

1 tablespoon chipotle in adobo

1/2 teaspoon granulated sugar

2 tablespoons white vinegar

Kosher salt and freshly cracked black pepper

1/2 head green cabbage, thinly shredded

1/4 red onion, thinly sliced

1/2 red bell pepper, diced

3 scallions, thinly sliced

1/4 cup fresh cilantro leaves

2 tablespoons unsalted butter, room temperature

4 Cuban rolls, split lengthwise

1 cup canola oil