The batter used to coat the fish varied with the cook but the wok-shaped disc seemed to be the pan of choice for frying the fish. This very easy recipe is the one that Leonelly used for fish that was crisp and tasty, with the flavor of the fish not being overpowered by the coating. Some cooks swear that you must use shark fillets, but any firm white fish works well.
Cut the lime in half and squeeze the juice over fish. Allow the fish marinate while preparing the batter.
To make the batter, break the eggs in a bowl and whisk. While mixing with a fork, gradually add only enough flour to form a thin batter. Season with the salt.
Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365°F.
Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels.
Wrap the tortillas in a towel and microwave on high for 30 seconds.
Place the fish in the tortillas and serve. Allow guests to create their own combinations of the following toppings.