To prepare the tortillas, mix the flour and lard by rubbing the mixture between the hands until the flour absorbs all the butter. Slowly add the salt, then the water and knead the dough until it is smooth.
Divide the dough into equal balls. Cover with plastic wrap on a bench and let stand for 30 minutes.
Place a saucepan over medium heat. Cover a bench with a pinch of flour and then roll the tortilla with a rolling pin. Lift the tortilla and carefully stretch it.
Put the tortilla in the dry dish and cook on each side for about 45 seconds. He should have light brown spots and swell when he turns. Keep them covered with a clean towel once they have finished so they do not dry.
Prepare the beer dough by combining all the dry ingredients. Then mix the beer until it is smooth. Reserve
Mix aioli and sour cream, season and pour into a bowl.
Mix the ingredients of the cabbage salad and put them in a bowl.
Heat the oil in a 180 ° pan. Cover the fish lightly with seasoned flour and shake off the excess. Dip it completely in the dough with the pliers and place it in the oil. Bake for about 3-4 minutes until the bread is golden and crisp. Drain a paper towel and keep it warm in a warm place while you finish cooking the rest of the fish.
Serve the fish in a bowl with lemon slices. Present the table with the tortillas, salad, aioli and spicy sauce you choose. Find your local Mexican restaurant in your area