Rachael Ray's recipe for fish tacos involves beer-battering fish fillets and frying them in vegetable oil. The fried fish fillets are served on corn tortillas and topped with shredded white cabbage, thinly sliced radishes and crumbled cheese.
First, heat an ample amount of vegetable oil to 365 degrees Fahrenheit in a large frying pan or deep fryer. While the oil is heating, make the beer batter by whisking together in a large bowl 1 cup all-purpose flour, 1 tablespoon Old Bay Seafood Seasoning, 1 tablespoon chili powder and 2 teaspoons each of garlic power, salt and freshly ground black pepper. Pour 12 ounces of blond beer or lager into the bowl, add 1 large beaten egg, and whisk the mixture to combine.
Mahi Mahi is suggested for the fish, but any other white fish can be used. Cut the fish fillets into 3-by-1-inch sticks, and dunk them completely into the beer batter before gently laying them into the oil to fry. Fry a few pieces at a time, and remove when they become golden brown on all sides. Season the fried fish fillets with salt immediately after removing from the oil, set them on wire rack on a rimmed baking sheet, and place them in a moderate-temperature oven to keep warm.
To serve, place a fried fish fillet on a corn tortilla, and top with shredded white cabbage, thinly sliced radishes and a Mexican crumbled cheese, such as queso fresco or Cotija cheese.