Ingredients

• 1 cup salsa
• 1/3 cup mayonnaise
• vegetable oil (for deep frying)
• 3/4 cup beer, plus
• 2 -3 tablespoons beer
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes
• 8 corn tortillas
• 4 cups coleslaw mix
• 8 lime wedges

Instructions

1. In a small bowl, mix salsa and mayonnaise; set aside.

2. In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.

3. Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.

4. In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.

5. To assemble, place 2 corn tortillas each on 4 individual plates.

6. Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.