1 lb. Cod
1 cup Flour
1/2 cup Beer
1 Egg
Salt and pepper to taste
Green or Red Cabbage
3 ripe Tomatoes
Shredded Jack cheese
Salsa, your favorite kind
Oil
Corn tacos

1. Cut cod into 1/2 x 3-inch strips.

2. In a bowl, add flour, salt and pepper. Add egg and beer. You want it the consistency of pancake batter.

3. In a large fry pan, fill with about 1 inch of oil. Heat to 350°F.

4. Dip cod strips into batter. Coat thoroughly. Slowly add them to oil and cook until golden brown, approximately 3 minutes per side.

5. Shred cabbage very fine, like cole slaw. Dice tomatoes.

6. Warm tortillas in a dry, cast iron skillet or on the burners. (Be careful if you do it this way.)

7. Assemble tacos.