• Prepare Rubio's Salsa or other Restaurant Salsa according to the recipe linked to in the Box below. Store in a tightly sealed container, in the refrigerator, until ready to serve (Can be done up to 3 days in advance).

White Sauce

• In a small bowl, combine mayonnaise and yogurt. Mix well. Store in a tightly sealed container, in the refrigerator, until ready to serve (Can be done up to 3 days in advance).

Fish Fillets

• Add salt to a bowl of cold water.
• Wash fish by dipping in water and rubbing.
• Remove fillets to a paper towel-covered plate to drain. Allow fish to dry off completely before dipping into batter.

Beer Batter

• In a large bowl, mix flour, garlic powder and pepper. Blend well.
• Slowly pour in beer, stirring constantly, and mix until well blended. Set aside briefly.

Fry Fish

• Pour vegetable oil into a deep skillet to about 1/2 to 1-inch deep.
• Place skillet over medium heat and bring up to 375°F.
• When oil is hot, dip fish, one at a time, into batter. Remove, allowing excess batter to drip off, and place in hot oil.
• Repeat until you have filled the skillet to a single layer, but do not crowd and let them touch.
• Cook fish until batter is crispy and golden brown, turning as needed.
• Remove fillets to a paper towel-covered plate to drain.
• Continue with remaining fillets as needed.

Fish Tacos

• Heat corn tortillas very lightly and briefly in a separate dry skillet until they are soft and hot.
• Place a tortilla onto a plate.
• Place 1 prepared cod fillet in center.
• Drizzle with white sauce.
• Spoon about 1 - 2 tablespoons salsa over top.
• Scatter cabbage over all.
• Add a squeeze of lime and fold tortilla over to serve.