Rich's Classic Fish Taco

Mix the flour, cornstarch, baking powder and salt together.

Blend the egg and beer and quickly stif into the flour mixture. Don't worry about a few lumps.

cut fish fillets into approx 2-3 ounce portions. Dust lightly with flour and dip in beer batter.

Deep fry the batter coated fish in hot oil (375° F ) until crisp and golden brown.

Serve the fish wrapped in folded corn tortillas with shredded cabbage, white sauce, and other garnishes.