Use 3 1/3 pounds of fish for tacos; I use a type called 'Angelito,' but any firm white fish works.

Cut the fish into pieces—not too thick or too small.

Mix 3 cups (about 375 grams) of your preferred flour with 1/2 cup (120 ml) of beer. Add club soda as needed to make the batter. Sprinkle in garlic powder, black pepper, oregano, and 2 tablespoons shrimp bouillon powder. Add mustard to taste. Mix everything together.

Beat all the ingredients well. Add salt to taste. Test the batter with a piece of fish; it should coat the fish without dripping off. (Tip: If you prepare the batter a day ahead, it will taste even better.)

Heat oil of your choice in a large skillet. Once the oil is very hot, add the fish pieces, making sure they are spaced apart so they fry well.

When done, drain the fried fish on a paper towel to absorb as much oil as possible.

Serve the fish on a corn tortilla. Spread a little mayonnaise on the tortilla, then add the fish.

Top with chopped vegetables (tomato, onion, cilantro, green chile), and add sour cream to taste. Serve with lime wedges.