Any Rockfish will do for this recipe. Take bones out of fish first! Slice into strips and deep fry in beer batter.

Beer batter
1 cup of flour
1 egg
3/4 cup of beer
Salsa
3 tomatoes or tomatillos
1 Anaheim chili
1 jalapeno
Keep batter in a bowl of ice while using.

Take corn tortillas, fry, drain, and spread with mayonnaise on the sides. Top with salsa and finely shredded cabbage.

Salsa: Place ingredients in microwave in a plastic bag. Cook 2 minutes until soft. Remove and place these in a blender, then "zap" about 3 times. (Don't pulverize, it needs to be chunky!) Pour into a bowl, sprinkle with garlic salt and chopped cilantro to taste.

2-3 lbs. FRESH Fish fillets (I prefer Greenling or Rock Fish) Best to prepare this the same day fish are caught
8 oz. Red Chili Sauce
1/2 lb. Pepper Jack Cheese (Grated)
1 pkg. Corn Tortillas
1 pkg. Flour Tortillas
Salsa X-NI-PEK (See below)
Aluminum Foil
Get a good hot fire going, you will need plenty of coals in an hour or so.
Place the fish and half of the Chili Sauce in a ziplock bag, squeeze out all the air and close completely (this is critical). Moosh the filets around to spread the Chili Sauce evenly. Place the ziplock bag inside a mesh bag and put in a cold stream or the ocean to keep cool. Make sure you secure this carefully or your dinner will be returned to the sea from whence it came. (If you are feeling less adventurous, a cooler will work.) Let the fish marinate for around an hour, or a little more. While the fish is marinating, make the salsa (see below) and grate the cheese. Separate the fish into several portions (whatever looks like it will work over your fire) and place in doubled over aluminum foil packets. pour in some more of the chili sauce. Seal up the packets, and when they are all ready place them on a grill over a nice hot bed of coals in the fire. Turn packets over occasionally and cook till flaky. While the fish is cooking, heat the tortillas in a hot pan. I heat them individually, and keep them warm in a clean, dry towel. Personally, I like to put a corn tortilla inside a flour one and pile lots of goodies on. Having some extra peppers around for the hearty of mouth and stomach is always nice. Enjoy. Notice that there are almost no dishes!

Hot Salsa
1 cup unpeeled tomato, finely chopped
1/2 cup pinapple, finely chopped
1/2 cup mango, finely chopped
1/2 cup red onion, finely chopped
1/2 cup cilantro, roughly chopped
1 chilie habanero and 2 chilies serranos, finely chopped. Use more or less chilie depending on how hot you like it, this amount makes it pretty hot.
1/2 cup bitter orange juice (I use 1/2 orange juice and 1/2 lime juice)
a shot or two fine tequila
salt to taste (little if any)
Mix all the ingredients together in a large bowl and set in cooler for an hour before using.
It is best eaten the same day.