Start off with the slaw, as it’s one of the best parts! In a large bowl, combine the creamy mayonnaise, Mexican crema, juice of the limes, chopped cilantro, and agave syrup. Whisk all the ingredients together until they’re nice and smooth. Now, toss in the shredded cabbage and carrots. Mix everything until the veggies are fully coated in that creamy goodness. Cover the bowl and let it chill in the refrigerator while you focus on the fish. This will allow the flavors to meld together beautifully.

In another bowl, whisk together the flour, sea salt, and smoked paprika. In a separate bowl, crack the egg and beat it lightly. Add the beer and lime zest to the egg, then gradually stir this mixture into the dry ingredients. Make sure there are no lumps, but don’t overmix. The batter should be light and frothy. If you’ve done it right, it should cling to the back of a spoon.

Next up, slice your cod into strips. Pat them dry with a paper towel. This can help ensure the batter sticks well. Season the fish with a sprinkle of salt and pepper, and then dip each piece into the batter, coating it thoroughly.

In a large skillet, pour enough oil to cover the bottom generously. Heat the oil over medium-high heat until it shimmers. You can test the oil by dropping a small drop of batter into the pan; if it sizzles immediately, you’re good to go!

Carefully place the battered fish pieces into the hot oil, without overcrowding the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Don’t forget to flip them halfway to ensure even cooking. Once done, transfer the fish onto a plate lined with paper towels to absorb any excess oil.

While the fish is frying, you can warm the corn tortillas. Place them in a dry skillet over low heat for about 30 seconds on each side, or until they are flexible and warm.

Now, it’s time to assemble. Place a couple of pieces of crispy fish on each tortilla. Top with a generous scoop of your slaw, squeeze lime juice on top, and finish with a sprinkle of fresh cilantro. Optionally, you can add a spoonful of Pico de Gallo and Salsa Verde for that extra kick.