Cervesa Battered Fish Tacos

This recipe is from Sunny Anderson's Cooking for Real show, tweaked a bit by me. She tops the tacos with a pickled salsa, but I prefer shredded cabbage with Creamy Lime Dressing and Fresh Salsa Fresca.

• Ready In: 20 mins
• Serves: 6-8
• Yields: 8 tacos

Ingredients

•  vegetable oil (for frying)
• 1  cup flour
• 1  tablespoon cumin
• 1  tablespoon cayenne
• 1  tablespoon salt
• 12  ounces beer
• 3 (8 ounce)  tilapia fillets, cut into chunks
• 1  cup flour (for dredging)
• 8 (8 inch)  flour tortillas
• 1⁄4 head cabbage, shredded

Directions

1. Fill pot halfway up with vegetable oil and heat to 350 degrees.
2. In large bowl, whisk together flour, cumin, cayenne and salt. Mix in enough beer so that mixture resembles pancake batter.
3. Put remaining flour into large pan and dredge fish chunks. Then put them in batter.
4. Fry fish in batches, then serve in tortillas with cabbage and your choice of toppings.