Cal-Mex Fish Tacos with Creamy Slaw

Ingredients

• 2 large egg whites
• 1 cup all-purpose flour
• 1 teaspoon kosher or sea salt or to taste
• 1/8 teaspoon ground cumin
• 1 cup Mexican beer, preferably a light beer (but anything short of a very dark, bitter beer will work)
• Canola oil or safflower for shallow-frying
• 1 pound mild, firm white fish fillets, such as tilapia, cod, haddock, or halibut, cut into 1-x-4-inch strips
• Kosher or sea salt and freshly ground black pepper Flour, for dusting
• 12 corn or flour tortillas, warmed
• Creamy slaw (recipe follows)
• Chipotle, peanut, and sesame seed salsa (recipe follows)
• 1/2 cup Mexican crema, crème fraîche, or sour cream
• 1/2 cup mayonnaise
• 3 tablespoons freshly squeezed lime juice
• 1/4 teaspoon sugar
• Kosher or sea salt and freshly ground black pepper
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 1/2 cups olive oil
• 1/2 cup unsalted raw peanuts
• 4 garlic cloves
• 2 tablespoons sesame seeds
• 2 ounces (1½ to 2 cups) dried chipotle chiles, stemmed and seeded
• 1 tablespoon packed brown sugar or to taste
• 3 tablespoons distilled white vinegar