What you need:
- 1 cup beer
- 1 cup flour
- 1 teaspoon salt
- oil for frying
- 2 pounds thin white fish fillets, cut into 1 inch wide strips (I use tilapia)
- corn tortillas
Mix first 3 ingredients.
Heat about 1 inch of oil in frying pan over medium-high heat. Once the oil is in the neighborhood of 360 degrees (I use a pampered chef thermometer) you can begin to fry the fish. Dip fish in batter and then slide into hot oil. (This is where I turn into a sailor and start cursing the burning hot oil. You might want to remove your kids from the room so they don't pick up any new 'vocabulary'.)
Turn fish to brown on all sides. Try to maintain oil at 360 degrees. Each piece of fish should take 2-4 minutes to cook.
Once fish is cooked, drain on paper towels.
Serve in a warm corn tortilla with Cilantro Cole Slaw (mix together a bag of shredded cabbage, 1/4 cup cilantro, juice of a lime, salt and red pepper flakes to taste) and Chipotle Lime Mayo (combine 1/2 cup mayo, 1-2 tablespoons chipotle pepper sauce, 1 tablespoon lime juice).
Totally worth all that cussin'!