1 C All purpose flour
½ teaspoon salt
1 C Mayonnaise
1 Cup beer
1 Jalapeno pepper, seeded and diced
1 tsp cayenne pepper
1 lb. Cod fillets, cut into 2-3 oz.
1 Tomato, diced
1 Cucumber, diced
½ onion, diced
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
1 Avocado, sliced
In a large bowl, combine flour, cayenne pepper and salt. Mix egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
Heat oil in pan, medium/high heat.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp.
To serve, spread mayonnaise on tortilla, place fish, top with shredded cabbage mix, put a dollop of Sour cream and a slice of avocado. Serve with lemon wedge on the side.