July 4th holiday recipe:

Mango salsa ingredients

• 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: How to Cut a Mango)

• 2 Tbsp finely chopped red onion

• 1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!)

• 3 Tbsp fresh cilantro leaves, chopped

• 3 Tbsp fresh lime juice

• Salt and pepper to taste

Put the dice mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and add salt and pepper to taste. If the salsa is too acidic for you, sprinkle with a little sugar and/or stir in some diced avocado. Serve with fish, steak, tacos, or tortilla chips!

Fish Ingredients

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 1 cup beer

• 1 teaspoon chopped dill

• 1/2 teaspoon oregano

• 1/2 teaspoon ground cumin

• 1 teaspoon ground cayenne pepper

• 1 quart oil for frying

• 1 pound cod fillets, cut into 2 to 3 ounce portions

• 1 (12 ounce) package corn tortillas

• 1/2 medium head cabbage, finely shredded

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). Season with oregano, cumin, dill, and cayenne.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, top with shredded cabbage and mango salsa.