Fish Tacos - cooking recipe

Ingredients

oil (for frying, peanut oil recommended)
1 lb shark fillets or 1 lb other firm fish, such as mahi mahi
steamed tortilla
Beer Batter
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt and pepper
1 egg yolk
4 -6 ounces beer
Sauce
1/2 cup mayonnaise
1 tablespoon cilantro
1/2 lime
Condiments
lime, for squeezing
2 cups shredded cabbage
1 ripe avocado, sliced

Preparation

Batter: In a medium bowl, mix the flour, baking powder, spices, beer and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. You want it thick to coat the fish.
Cover the batter and refridgerate for at least 3 hours. It can sit over night. Variation: whip up an egg white and fold it into the batter just before dipping the fish. (I've never added the egg white -- sounds interesting.).
Sauce: If you will be using the sauce for a condiment, combine all the ingredients. Use enough lime juice to make it \"saucy\".
Fish: Cut the fish into pieces that will fit well into the taco after they are fried. I usually cut mine about 1 inch by 1 inch by 3 inches.
Heat a good 1/2 inch of oil to about 375 degrees. Once the oil is hot, dip the fish into the batter to get it well coated, one piece at a time. Do not put too many pieces into the pan at once. Only cook a few at a time. While the batter is still thick on the fish and dripping, drop it into the oil and fry it about 4-5 minutes, turning to the other side about halfway through.
To serve: Serve with steamed tortillas. You can serve with the sauce, cabbage, lime and avocado as suggested above (put fish into taco, add avocado, cabbage, top with sauce and a squeeze of lime). Or lately we just serve with Spicy Chipotle Slaw inside the tortilla with the fish. Usually two pieces of fish per taco.