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.
-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.