Fish Tacos

In a bowl, whisk beer, flour and salt, blending well.

Rinse fish and pat dry.

Cut into six oblong pieces.

In a deep skillet, heat about one inch of oil to 360 F

Coat fish pieces in beer batter and drain briefly.

Slide coated fish into oil.

Turn when golden, about one or two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.

Mix mayonnaise with a little water to thin, and add the minced garlic.

To assemble the taco add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.