Easy Walleye Tacos

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 cup crushed oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 egg yolk
• 5 ounces of beer
• 1/2 cup of mayonnaise
• 1 tablespoon chopped cilantro
• 1 lime
• 1 ripe avocado
• 2 cups shredded cabbage or lettuce
• 1.5 pounds boneless walleye fillets
• Canola oil for frying

In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish. Cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight.

When you are ready to start cooking the fish, heat the oil to 375. Mix the mayo, cilantro, and enough squeezed lime juice to make it "saucy." Slice the avocado. Slice the lettuce paper thin. And cut the fish into portions that will fit well in a taco shell after you fry them.

Once the oil is hot, dip the fish in the batter and coat it well. Place the fish in the oil without stacking. Fry for about 3-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.

Grab a steamed tortilla; add a piece or two of fish, a couple slices of avocado, the mayo mix, lettuce, fresh lime and sauce to taste.