5 Tablespoons Flour
1/4 Teaspoon Cumin
1/4 Teaspoon Oregano
1/4 Teaspoon Salt/Pepper
1/4 Teaspoon Cayeene Pepper
1/2 Cup of Beer
1 Lb. of Grouper, Cut into 1-by-2-Inch Strips
4 Teaspoons Canola Oil, Divided
8 Soft Corn Tortillas, Warmed

In a medium bowl, combine flour, cumin, oregano, salt, and cayenne. Whisk in beer to create a batter. Place half of the fish pieces in the batter and turn to coat.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. One at a time, pick up each piece of fish and allow excess baatter to drip back into the bowl. Add the fish to the pan, placing each piece into a bit of the oil. Coat the remaining fish pieces with batter and fry in the remaining oil. Adjust heat if necessary for even browning. Serve immediately with warm corn tortillas. Dress up with lettuce, tomato, onion, or any other condiments you like.