Prepare fish by cutting into 1/2-inch thick and 3-4-inch-long strips and keep cool until ready for frying.
Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.
Combine all dry ingredients in a large bowl and mix well.
In a separate bowl, whisk eggs together until smooth, then add to dry ingredients.
Slowly whisk in beer until the mixture has reached a pancake batter consistency.
Working in batches, coat each strip of fish in batter and immediately drop into hot oil.
Fry until crisp and golden and cooked through, about 3 minutes.
Remove from oil and transfer to a paper towel to drain.
To create the dish, add fish to grilled tortilla, top with slaw, and drizzle with sesame chile sauce.
