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1 cup sour cream

1 tablespoon granulated sugar

5 cups shredded cabbage

1/2 cup chopped fresh cilantro

1 cup dark beer

1 cup all-purpose flour

1/2 teaspoon salt

1 1/2 pounds cod fillets

Vegetable oil for frying

20 fresh corn tortillas

Purchased fresh salsa (or homemade)

Lime wedges

1. In a bowl combine sour cream and sugar, mixing well. Add cabbage and cilantro; toss to combine.Set aside.
2. In a shallow bowl, whisk together beer, flour, and salt.
3. Rinse fish and pat dry. Cut into 10 equal pieces.
4. Wrap corn tortillas in foil and heat in a 350*F (175*C) oven while frying the fish.
5. In a large saucepan, heat 1-inch oil over medium-high heat. Coat fish pieces in batter and fry in batches; adjust heat to maintain oil temperature. Fry until golden on each side. Transfer and drain briefly on paper towels; keep warm until all fish is cooked.
6. To serve: Stack 2 warmed tortillas on a plate, top with a piece of fish and 1/2 cup cabbage mixture in the center of the tortillas. Garnish with salsa and squeeze lime juice over all, fold and enjoy.

Makes 10 servings.