Step 1

Combine cabbage, cilantro, and green onions in a medium bowl. Combine dressing ingredients (sour cream through salt and pepper) in a medium bowl. Toss with cabbage mixture until well-coated. Refrigerate for at least 1 hour before serving.

Step 2

Remove skin and bones from rockfish filets, if needed.

Step 3

Cut fish into ¾" strips. Place the strips into a paper towel-lined bowl. Season fish with salt 30 minutes before cooking.

Step 4

Combine flour, seafood seasoning, and baking powder in a medium bowl. Slowly add beer to the batter and stir with a whisk. The batter should be the consistency of a thin pancake batter. It needs to be thin enough to coat the fish well but not so thin that it doesn't stick.

Step 5

Add enough peanut oil to a deep skillet to make it about 1" deep. Heat over medium-high heat to 350-375°F.

Step 6

Lightly pat fish pieces with paper towel if moisture has accumulated on the surface.

Step 7

Dip fish pieces in batter and let excess drip off. Add to pan of oil and cook for 4-5 minutes, flipping halfway, until internal temperature reaches 145°F and breading is golden brown and crispy.

Step 8

If cooking larger batches, preheat oven to 200°F. Place a wire rack on a sheet pan. Once one batch of fish is finished cooking, place it on the wire rack in the oven to keep it warm.

Step 9

You can warm your tortillas in a hot skillet or dip them in the hot oil leftover from cooking the fish for 30 seconds.

Step 10

Add 1 or 2 pieces of fish to your tortilla (depending on the size of the pieces), top with cilantro lime slaw, diced pineapple, and sliced radishes (or toppings of your choice) and squeeze a fresh lime wedge over the top. Enjoy!

Step 11

This beer-battered fish reheats really well in the oven.

Step 12

Preheat oven to 375°F. Place a wire rack on a sheet pan. Place halibut pieces on wire rack. Bake for 10-15 minutes, flipping halfway, or until breading is crispy and fish is heated through.