Season the cod generously with salt on all sides. Place on paper towels and let sit at room temperature for 15 minutes. A good amount of water will drain from the fish - thats what you want.

Fill a large deep cast iron skillet or heavy bottomed pot just over halfway, or about 2 inches with the oil. Fit with fry thermometer and heat the oil to 180ºC.
I am using electric deep fryer.

In a small bowl, add 1/2 cup flour.

Whisk in the egg ; it will get clumpy and shaggy. Slowly begin whisking in the beer until all of it is added. Once you have a smooth batter, it’s ready. Try to avoid beating it to a frothy mess.

Flipping once halfway through, until golden brown and crispy. Using a kitchen spider or pair of tongs, gently remove the fried fish and place on a wire rack to drain. Repeat in batches with the remaining fish.

Make the crema sauce:

In a small bowl, whisk together the sour cream, mayonnaise, hot sauce, smoked paprika, chilli oil, vinegar and garlic. Season to taste generously with salt. Set aside until ready to serve.

Make the slaw:

In a medium bowl, toss together the cabbage, onion, carrots, and cilantro until incorporated. Add the zest and juice of lemons and the olive oil and season to taste with salt and pepper. Toss again to throughly distribute, set aside for a least 5 minutes.

Assemble each taco by stacking 2 tortillas per taco. (I use only 1)
Top with the beer battered fish, the slaw and generous drizzle of the cream. Garnish with cilantro leaves. Add a squeeze of lime juice.

Fold taco and enjoy….