1-First Step: Season the fish and get everything ready Pat the 1 pound of cod dry if needed, then season both sides with salt. Cut the fish into 8 pieces so each piece fries evenly and fits neatly into the tortillas. While the fish rests, gather your batter ingredients, slaw ingredients, tortillas, and garnish so the cooking part moves quickly.

2-Second Step: Make the slaw In a medium bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, juice from 2 limes, 2 tablespoons chopped cilantro, and 1 tablespoon honey. Once smooth, toss in 2 cups shredded green cabbage until well coated. Set it aside so the flavors can blend while you cook the fish.

3-Third Step: Mix the beer batter In another bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 large egg, and 1 cup light beer. Whisk until the batter is smooth and fully mixed. The texture should be thick enough to coat the fish but still light enough to fry into a crisp shell.

4-Fourth Step: Heat the oil Pour oil into a deep skillet to a depth that lets the fish fry comfortably. Heat it to 350°F. A thermometer helps a lot here because hot oil is the key to crunchy beer battered fish tacos instead of soggy ones.

5-Fifth Step: Batter and fry the fish Dip each fish piece into the batter, letting the excess drip off, then carefully place it into the hot oil. Fry for 4 to 5 minutes, turning once, until the fish is golden and crispy. Work in batches so the oil stays hot. If the pan gets crowded, the temperature will drop and the coating will soak up oil instead of crisping. For the best texture, fry only a few pieces at a time and let the oil come back up to temperature between batches.

6-Sixth Step: Drain and season Transfer the fried fish to paper towels to drain, then season lightly with salt while it is still hot. This is a good time to warm your corn tortillas in a skillet so they are soft and ready for assembly.

7-Seventh Step: Build the tacos Place the crispy fish into each warm tortilla. Add a spoonful of slaw on top, then finish with cilantro, lime quarters, and optional salsas. Serve right away while the fish is still crunchy and the tortillas are warm.