For batter and fish:

-In a bowl, whisk together 1 cup flour, 1 tsp sea salt and ½ tsp black pepper.

-Pour in 1 cup dark beer at room temperature. Whisk until batter is smooth and let stand 15 minutes.

-Cut 2# halibut into ¾ inch strips.

-Sprinkle fish with salt and pepper and squeeze some lime juice over each strip.

-Let stand 15 minutes and then mix fish into batter.

For the tortillas:

-Preheat oven to 200 degrees.

-Heat a skillet over medium heat.

-Stack 2 white corn tortillas and sprinkle top with water (you will need 12 tortillas in all).

-Place in skillet wet side down, heat 1 minute.

-Sprinkle top with water and turn stack over, heat 1 minute.

-Transfer stack to a large sheet of foil. Repeat with remaining tortillas.

-Enclose tortillas in foil and place in oven.

To fry the fish:

-Pour vegetable oil into a medium skillet to reach a depth of 1 inch.

-Attach a deep-fry thermometer and heat oil to 350 degrees.

-Slide 4 fish strips into the oil and fry until golden, about 4 minutes.

-Transfer fish to paper towel-lined baking sheet and place in oven. Repeat.

To assemble:

-Thinly slice 1½ cups red cabbage.

-Fill each warm tortilla with 2 fish strips.

-Top with red cabbage, sour cream, tomatillo salsa, a squeeze of fresh lime and a dash of hot pepper sauce.