Beer and rice flour are all you need to make a perfect batter for fried fish. We like to use dark Mexican beer, but any kind with decent flavor will work. Rice flour is often sold in the Asian food section of supermarkets. Oh, and don't forget to serve there crispy fish tacos with the other five beers

• ¾ cup all-purpose flour
• ¼ cup Fuego Spice Mix
• 1 tablespoon salt
• 12 ounces Mexican beer
• 2 cups rice flour
• Canola oil, for frying
• ¾ pounds sea bass, halibut, swordfish, or yellowfin tuna, cut into 4-inch-long strips
• 8 small flour tortillas
• Chipotle Sour Cream
• Smokin' Chipotle 'Slaw
• Pico de Gallo
• 4 sprigs cilantro

To Batter the Fish: Combine the flour, spice mix, and salt in a shallow bowl. In a separate bowl, combine the beer and rice flour. Dredge the fish fillets in the flour mixture and then dip in the beer mixture.

Line a platter with paper towels. Fill a heavy-bottomed skillet with 3 inches of oil. Heat over high heat until oil registers 350º on a candy thermometer. Drop 1 to 2 fillets at a time into the hot oil and deep-fry for about 2 minutes, turning once. Remove with a wire-mesh strainer, and transfer to the paper towel-lined platter to drain. Repeat until the other fillets are fried.

To Serve: Place 2 tortillas on each plate and fill with fish pieces, sour cream, slaw, and pico. Garnish each plate with a sprig of cilantro.