Ingredients

1 Cup dark beer

1 Cup flour

1 tsp salt

1.5 lbs boned, skinned white-fleshed fish (cod or tilapia)

Vegetable oil

12-16 corn tortillas

Cabbage and cilantro slaw (see recipe)

Chipotle tartar sauce (see recipe)

Preparation

  1. In a bown, whisk beer flor, and salt until well blended
  2. Rinse fish and pat dry; cut crosswise into 1-in wide strips
  3. Pour about 1 in. of oil into a 10-12 in. Dutch oven over med-hi heat; bring to about 360 deg. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden, turning if necessary to brown on all sides, 2-4 min per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in 200 deg oven while rest of the fish is fried.
  4. Brown tortillas over burner. In each tortilla (orig suggest stacking two), put a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with chipotle tartar sauce, and squeeze lime wedge over top.