Ingredients

Vegetable oil, for frying

2 cups all-purpose flour

3 teaspoons ground cumin

3 teaspoons cayenne pepper

3 teaspoons salt

12 ounces beer

3 (8-ounce) tilapia fillets, cut into chunks

8 (8-inch) flour tortillas

Quick-Pickled Onion and Cucumber, recipe follows

Preparation

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.

In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.

Meanwhile, grill tortillas on grill.

Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.