Thaw Boldly Whitefish* in the fridge overnight (approx. 8 hours).
In a bowl, mix together the flour, ½ tsp of salt, cayenne pepper, JUST Egg, and beer. Make sure that there are no lumps!
Heat the oil in a large skillet over medium-high heat.
Dip the Whitefish* into the batter and allow any excess to drip off. Add the Whitefish* to the skillet and fry on both sides (roughly 2 minutes on each side or until golden brown).
Place the Whitefish* on a paper towel-lined plate to drain, then repeat with all of the Whitefish*.
Cut the lime in half. Juice one half into a medium bowl, and cut the remaining half into wedges for garnish.
Add cabbage, cilantro, sour cream, ½ teaspoon cumin and ¼ teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined.
Divide the Whitefish* and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.
Garnish Boldly Beer Battered Whitefish* Tacos with fresh parsley and serve with sliced limes and extra hot sauce on the side. Enjoy!