1tbspSrirachaStart with 1 tsp. and work your way up depending on how much heat you want
Beer Batter
1cupFlour
1/2tspSalt
1/2 tsp Ground black pepper
1cupBeerCorona or Coors Light works great
Corn Tortillas
2cupsMaseca
1-1 1/2cupWater
Fish
1-1 1/2 lbCod
Lime wedges
Vegetable Oil, for frying
Instructions
Slaw
Shred cabbage. In a medium bowl, mix together cabbage, red onion, oil, salt and vinegar. Set aside.
Sauce
Combine mayonnaise, sriracha, and lime juice. Set aside.
Corn Tortillas
Mix together Maseca and water until a dough starts to form. You don't want it to be too wet. Keep covered with a towel. Make a ball, the size of a golf ball. Put inside of your tortilla press (lined with plastic wrap). Press each tortilla, cooking after they are pressed. Cook on the gridle for 3-4 minutes, flipping once. Keep wraped in a towel to stay warm.
Beer Batter
In a medium bowl- mix together flour, salt and pepper. Make a well in the flour mixture and slowly add the beer, stirring while pouring. Mix until smooth and all of the lumps are gone. Set aside.
Fish
In a skillet, over medium-low heat, add 1/2 inch of vegetable oil. Heat the oil to 350F.
Dip each piece of fish into the beer batter to coat both sides. Allow excess batter to drip off. Fry the fish in the hot oil until golden brown, 2-3 minutes/side. Transfer to plate lined with paper towels to drain.