Baja Fish Tacos with Mango Salsa

Ingredients

• 1 cup beer 
• 1.5 teaspoons pepper black freshly ground
• 5 cups canola oil 
• 8 6-inch corn tortillas ()
• 0.8 cup flour all-purpose
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon garlic powder 
• 1.5 pounds halibut fillet skinless cut into 16 (3 x 1-inch) strips
• 1  jalapeno minced seeded
• 1 tablespoon juice of lime fresh
• 1 cup mangos diced ripe peeled
• 0.3 cup onion red finely chopped
• 0.1 teaspoon salt 
• 1 teaspoon salt 

Equipment

• frying pan
• paper towels
• sauce pan
• knife
• whisk
• kitchen thermometer
• measuring cup

Directions

1. Combine first 6 ingredients; set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan.
3. Add oil to pan; heat over medium-high heat until thermometer registers 37
4. Reduce heat to medium, maintaining oil temperature.
5. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk.
7. Add fish to batter, tossing gently to coat.
8. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375 throughout cooking process).
9. Drain fish on paper towels. Repeat procedure in batches with remaining fish.
10. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.