Beer Battered Fish Tacos

For the coleslaw:
Whisk together sesame oil, rice vinegar, lime juice, honey, Sriracha, garlic, ginger, and salt together in a medium-sized bowl. Toss with coleslaw and chopped cilantro. Set aside.

Place the almond slivers and sesame seeds in a metal pan. Toast them over medium heat until golden brown and fragrant, about 5–10 minutes. Toss together with the coleslaw and place in the fridge until you’re ready to assemble the tacos (see note).

For the tacos:
Whisk together both flours and salt. Stir in the cold beer and mix until no lumps remain. Coat each piece of fish with the batter. Each piece should have a good coating of batter.

Heat oil to 325 – 350ºF. Working with 1-2 pieces at a time (see note), slowly place the cod in the oil until it’s fully submerged. Use a metal slotted spoon to keep the fish from sticking to the bottom of the pan. Cook until the coating is golden and the fish is cooked through, about 5 minutes. Use the slotted spoon to remove the fish from the oil and place on a wire rack to cool. Sprinkle immediately with a pinch of salt. Repeat with remaining fish.

To assemble the tacos:
Prepare tortillas according to the package directions. Place 2 pieces of cod on each tortilla and top with the coleslaw. Drizzle with sour cream, if desired, and serve immediately!

Notes:
1. If you want to make the coleslaw more than a few minutes in advance, store the sauce and coleslaw mixture in the fridge separately and toss together right before serving.
2. Start with 1 piece of cod until you get the hang of the cooking time. The outside should be golden and crispy and the fish inside should be cooked through, but flaky.