4 cups vegetable oil
12–16 corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 pound Great Lakes whitefish fillets, cut into 3-inch by 1-inch strips
Preheat oven to 350°F. Heat 1 inch of oil in a 10-inch heavy pot (2–3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.
Meanwhile, separate tortillas and make 2 stacks of 6–8. Wrap each stack in foil and heat in oven 12–15 minutes.
While tortillas are warming, stir together flour and salt in a large bowl. Stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl. Fry fish in batches, turning once or twice, until golden, 4–5 minutes. Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels. Assemble tacos with warm tortillas, fish, and accompaniments.
From Michigan Sea Grant