DIRECTIONS
In a medium bowl, lightly beat egg. Add milk and Guinness. Blend in flour and mix well.
Cut fillets into bite-size pieces.
Season flour for dredging with salt and pepper.
Dip fish into flour and then into batter.
In a heavy frying pan or wok over a medium flame, heat enough oil to cover fish. You can also use a deep fryer.
Fry fish until golden brown.
Place garlic, salt and cilantro in a food processor and pulse to mix.
Fold mixture into mayonnaise and add lime juice.
Heat taco shells in oven.
Place shredded cabbage in bottom of taco shells.
Fill shells with batter-fried fish and drizzle with cilantro aioli.