I found this recipe on the net and decided to share it with all of you. Fish tacos are very popular in the San Diego area. I serve these with Spanish rice or tortilla chips.
Stir the flour mixture into the beer and mix until well blended.
03Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
04Prepare salsa; reserve.
05Put the vegetable oil into a deep skillet and bring to 375°F
06Place fish in a single layer--do not let pieces touch each other.
07Cook fish until batter is crispy and golden brown.
08Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
09To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.