Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned Cod, Haddock, Halibut (all are good) cut into 5 by 1/2-inch strips
Freshly ground black pepper
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional
For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-2-inches. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
Cilantro Cole Slaw
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons (or more) fresh lime juice
1 teaspoon finely grated lime peel
1 serrano chile, seeded, minced (optional)
1 garlic cloves, minced
1/3 cup chopped fresh cilantro
4-6 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)
Whisk mayonnaise, sour cream, lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.