We use fresh cod filets. Any white fish is good, but cod holds up pretty good in the frier. I've tried haddock and it tends to be a little more flaky. For the batter we use non-alcoholic O'douls which they sell at most grocery stores. Cool a bottle of that. For about 6 people, you can take 2 good sized cod filets, and for the batter, mix about a cup and a half of flour, 3 tablespoons of cornstarch, 2 tablespoons(ish) of baking powder, a teaspoon and a half(ish) of salt. Sift it all together, then take the O'douls, mix it in a cup with an egg, then pour the mixture into the flour mixture, and mix together. To get the right consistency, you might have to add a little bit more flour, or water. Just so it sticks to the fish well. Then fry! Delicious.
I'm thinking 2 TB of baking powder might be a bit much (perhaps he meant 2 teaspoons??).
To make the tacos, place a piece of fish in a softened corn tortilla; garnish with shredded cabbage and your choice of sauce (I like ranch dressing mixed with El Pato hot sauce (El Pato is found with the tomato sauce in local grocery stores in the western US - it comes in 2 varieties - I use the kind in the yellow can).
Of course, if you don't want tacos, this recipe would be delightful for fish and chips.
