Fish Tacos

Fish tacos. People either love them or hate them. But the people that hate them have never tried them. Go figure. Just let me say that they aren't what you think, and you should give them a chance. There's a reason why every taco place in San Diego carries them - they're great! And fortunately for you, I make the best fish tacos anywhere, and I'm happy to pass my recipe on.

You can use whatever type of fish you like, but I feel shark works best. I'm sure cod would work just as well. But don't even think about using lettuce instead of cabbage. Also don't forget a squeeze of fresh lime juice just before you eat them. It changes the whole character. Sometimes I'll add some salsa verde as a topping, but it's good either way.

For the beer, try to find some unfiltered, unpasteurized beer. I use Sierra Nevada Pale Ale. Regular will work, but real beer tastes better.

Note: You need to let the batter sit for several hours, or even over night. Plan ahead!

This recipe will make about six largish tacos.

Ingredients:

* 3/4 cup flour

* 1/2 tsp baking powder

* 1/2 tsp crushed oregano

* 1/2 tsp garlic powder

* 1/2 tsp chili powder

* 1/4 tsp cayenne pepper

* salt & pepper as you like

* 1 egg yolk

* 4-6 oz beer

* oil for frying

* 1/2 cup mayonnaise

* 1 tbsp chopped cilantro

* 1/2 lime

* 1 ripe avocado

* 2 cups shredded cabbage

* 1 lb shark filet

* steamed tortillas

* Lime for squeezing

First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.