Categories: Fish/sea, Spices/etc., Mexican
 Yield: 6 servings
 12    Cod or favorite whitefish          12    Tortillas, corn, as
 -fillets (1-1/2 oz ea.)                  -thick/fresh as possible
--------------------------------BEER BATTER--------------------------------
 1   c  Flour                                  Garlic powder, pepper to
 1   c  Beer                                   -taste
 2   tbs Cumin Powder
--------------------------------WHITE SAUCE--------------------------------
 1/2   c  Mayonaise                        1/2 c  Yogurt
 1   tbs Ketchup          			     Ground Chipotle to taste
 and color
-----------------------------------SALSA-----------------------------------
 1    Garlic clove, peeled and                 -stems removed
 -minced                             2    Jalapeno chiles, seeded and
 6    Tomatoes, ripe, peeled,                  -chopped
 -seeded and diced               1 1/2 ts Salt
 1/2    Onion, minced                     1/4 ts Pepper
 2 tb Cilantro leaves, chopped,                Oil for deep frying
 3 oz Seasoned,rice vinegar
----------------------------------GARNISH----------------------------------
 1    Head cabbage, green,                1    Lime, cut into wedges
 -shredded
 Calories     per serving:             Number of Servings:   0 Fat grams per
 serving:              Approx. Cook Time: Cholesterol per serving: Marks:
 *DIRECTIONS  +++*

  Mix flour with favorite spices such as garlic powder, red or black ground
 pepper.  Stir the flour mixture into the beer and mix until well blended.
 Wash fish by dipping in cold, lightly salted water or water with a little
 bit of lemon juice added.  Be sure fish is completely dry before dipping
 into batter.
 Prepare salsa; reserve.
 Put the vegetable oil into a deep skillet and bring to 375F.  Place fish in
 a single layer--do not let pieces touch each other.  Cook fish until batter
 is crispy and golden brown.
 Heat corn tortillas lightly in a skillet or Mexican comal until they are
 soft and hot.
 To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
 cabbage.  Top it off with a squeeze of lime.  Fold tortilla over to serve.
 Original "Rubios" Source:  Bill Segui, FidoNet Cooking Echo.