1 cup (250ml) dark beer 1 cup (125g) plain flour 1/2 teaspoon salt 680g white fish fillets, cut into 10 strips 4 cups (1 litre) vegetable oil for frying 20 tortillas 5 cups (350g) grated cabbage 1 cup (250ml) mayonnaise 1/4 cup (60ml) salsa 1 lime or lemon, cut into wedges
Preparation: 30 min Cook: 15min Ready in: 45min
In a shallow bowl, whisk together beer, flour and salt.
Rinse fish and pat dry.
In a large saucepan, heat 3cm oil to 170 degrees C. Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
On the centre of a tortilla, place a piece of fish and cabbage. Garnish with mayonnaise, lime or lemon wedges and salsa.