Ingredients

1 cup dark beer

1 cup flour

1 tsp salt

1.5 lbs white fish (cod or tilapia)

Veg oil

12-16 corn tortillas

Cabbage and cilantro slaw

Chipotle tartar

Lime wedges

Preparation

  1. Whisk beer, flour, salt in a bowl
  2. Rinse fish and cut into 1-in strips
  3. Heat oil in deep skillet or Dutch oven to about 360 deg.
  4. Dip fish pieces into batter, drain briefly, and slide into oil. Cook 2-4 min until golden.
  5. Remove and keep warm in 200-deg oven until all fish is cooked.
  6. Char tortillas over burner. Fill each (orig suggests stacking two, but I didn’t do that). Fill each with 2-3 pieces fish, top with cabbage and cilantro slaw and serve with chipotle tartar sauce. Squeeze lime over.