• If you want to use homemade tortillas, get them made first.

White Sauce - one hour before eating

• Add 1 cup mayonnaise to a small bowl and gradually stir in 2 T lime juice until consistency is slightly runny. Mix in 1 tsp minced capers, ½ tsp dried oregano, ½ tsp ground cumin, ¼ tsp dried dill weed, ½ tsp ground cayenne pepper, and ½ jalapeno pepper if desired. Cover and refrigerate.
  

Pico de Gallo - one hour before eating

• In a small bowl, combine 2 roma tomatoes, 1 medium onion, 4 T lime juice, 2 T chopped fresh cilantro, 1 jalapeno pepper, and salt and pepper to taste. Cover and refrigerate.
  

Beer Batter

• Heat oil in deep-fryer to 375°f
• To make beer batter: In a large bowl, combine 1 cup all-purpose flour, 2 T cornstarch (check out this no-GMO brand), 1 tsp baking powder, and ½ tsp salt.
• In a small bowl, whisk together 1 egg and 1 cup beer.
• Quickly stir the beer and egg mixture into the flour mixture to make the beer batter. Some lumps are normal.

Cook the Fish

• Place 1 cup all purpose flour in a medium size bowl, Dust fish pieces lightly with flour, shaking off excess.
• Dip each fish piece into beer batter, allowing excess to drip off, then carefully lower into deep fryer. Don't overcrowd fryer.
• Fry fish until crisp and golden brown, fish should be 140℉.
• Remove from deep fryer and drain on paper towels.

Serve

• If needed, lightly heat tortillas one by one in a warmed skillet, just a few seconds to make pliable.
• To serve, place shredded cabbage on the tortilla and top with fish, pico de gallo, and white sauce.