Open a dark beer (Alaskan Stout is my favorite) and pour it into a pint glass really fast, as to create a bunch of head. Let it sit on the counter until its warm and flat. Cut up fish into cubes, chunks, peices, whatever you want. Take a cup of AP flour, a little sea salt, white pepper, garlic powder and cayenne pepper and mix it in a bag. Put fish chunks in flour mixture and shake until they are all coated evenly with mixture. Place fish on plate. Pour warm flat beer in a metal or glass bowl. Add flour mixture and whisk until batter is thick (sometimes more flour is necessay depending on how much fish you have), but not chunky or powdery. Heat up deep fryer. I use a metal skewer to stick fish, dunk in batter, and put in deep fryer. Keeps coating even, doesnt get all over hands, and is easier to handle. Dont let fish drop to bottom of fryer, so it doesnt stick to basket, after a few seconds push it off skewer and repeat until fryer is full. when peices are golden brown, lift basket, dump fish on paper towels, and repeat until fish is cooked. Place fish on cookie racks, on top of cookie sheets to keep warm in oven on lowest setting to keep warm.
heat up some corn tortillas, chop up some cabbage, cilantro, and tomatoe's. Place fried fish chunks, some cabbage cilantro and tomatoe's in tortilla, drizzle with a little lime juice and man your gonna smack somebody cause that stuff is so good!!!
Same recipe is good for deer/elk meat chunks, goose and duck breast meat, etc.
