For the batter, mix all the dry ingredients, beat the eggs and add Negra Modelo. Let the mixture sit for a 1⁄2 hour.
For the avocado salad, blacken the outside of the veggies. When the skin blisters and burns and the veggies soften they are ready. Put the tomatillos, garlic and jalapenos in a blender and puree.
Pour into a bowl and add the chopped onion and chopped cilantro. Season with salt and let sit for 1⁄2 hour.
Cut the fish filet in to strips, 2 oz. each approximately. Place them in a pan and marinate them in lime juice for 5 to 8 minutes. In the meantime heat your oil in a pan to 350 F.
Season fish with salt and dip in the beer batter. Fry for 5 min or until golden brown.
To serve, heat up some corn tortillas, place a piece of fish in them, pour some avocado salsa on top and squeeze a bit of lime. Shredded cabbage, cilantro, sliced radishes or a bit of shredded chayote or jicama are great toppings.