Fish Tacos with Slaw

• 1.5 lbwhite fish fillets
• 1 cupflour
• 1 cupbeer
• 2 cupscabbage, shredded
• 0.5 cupcrema
• 8 corn tortillas

Instructions

1. 1

   Pat the white fish fillets completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in flour then beer, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Fish Tacos with Slaw hot.