teaspoon salt, Oil for deep-fat frying. BATTER: 1 cup all-purpose flour, 1-1/2 teaspoons baking powder, 3/4 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 cup very cold beer or nonalcoholic
beer, 1 pound cod fillets, cut into 1-inch strips, 6 corn tortillas (6 inches), warmed, Optional toppings: Diced tomatoes, sliced avocado, pickled red onion. Combine the first seven ingredients
in a small bowl. Cover and refrigerate for a minimum of half an hour. In the meantime, heat the oil to 375° in a deep-fat fryer or electric skillet. Mix the flour, baking powder, cayenne pepper, and
salt in a small basin. Add beer and stir until smooth. Dip fillets in batter in batches, letting excess drip off. Fry fish in batches for two to three
minutes on each side, or until golden brown. blot with paper towels. Serve the cabbage mixture into tortillas. If preferred, add onion, avocado, and tomato on top.