• 1 lb cod or salmon
• 1/2 red onion, diced
• 1/2 red bell pepper, diced
• corn tortillas
• 12oz beer
• 2 1/4 cups flour
• 1 tsp baking powder
• 1 tsp cayenne
• 1 tsp garlic powder

crema

• 1/3 cup mayonnaise
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp sriracha

1. whisk crema ingredients together in a small bowl.
2. mix beer, 1 1/4 cups flour, baking powder, and 2 tsp salt in a medium bowl. the batter should be a little runnier than pancake batter and completely smooth.
3. heat oil in a large pot to 350 degrees.
4. in another bowl, mix 1 cup flour, 1 tbsp salt, 1 tsp cayenne, and 1 tsp garlic powder.
5. cut fish into pieces and season with 1 tsp salt. coat each piece with the flour mixture and then again with the wet batter. make sure the fish is completely coated, then gently lower into the hot oil. after 3-4 minutes, flip the fish. cook for 2-3 more minutes then remove onto a paper towel lined plate. repeat until all fish is cooked.
6. assemble tacos.

note: always use a thermometer and heat oil slowly. you shouldn't need to set the burner higher than medium. any temperature from 340 to 375 is ok. you will need to adjust the heat while cooking to maintain temperature, since adding fish to the oil lowers its temperature. avoid filling more than half the surface of the oil with fish. the fish should float while frying; quickly scrape it off the bottom of the pan with a slotted spoon if it sinks and sticks.