3/4 c. flour + 1/2 c. (separate)1/4c. polenta2 tsp cayenne pepper2 tsp smoked paprika1 tsp salt1 c. summer style beer1 lb. white fishcannola oil1 pkg shredded cabbage (mixed colors)2 tomatoes chopped1 small jalapeno choppedzest & juice of 1 lime 1 c. sour creamcilantrosalt & peppertortillas*In a bowl, place 1/2 c. flour.*In a second bowl, combine remaining flour, polenta, pepper, paprika & salt - mix with fork until well combined.*Pour beer into a 3rd bowl.*Heat about a quarter inch of oil in a deep pan over medium-low heat.*Chop fish into bite sized pieces and one piece at a time, dredge in plain flour, then dip in beer and finally into the seasoned flour. Place coated fish pieces on a plate until all pieces are done.*Working in batches, fry fish in oil. Placing fried pieces on paper to drain.*To make the slaw, combine cabbage, tomato and jalapeno and mix. Season with salt and pepper. Then add in the lime zest and juice, and the cilantro - stir to combine. Finally add the plain yogurt and mix until vegetable are coated.*Warm tortillas.*Place fish pieces in taco shells and top with slaw - serve immediately.