Believe everything you hear about fish tacos in San Diego, because they are absolutely everywhere. In malls, in restaurants, in parks, in hotels and on the sidewalks. If you can walk to it, you can probably also buy a fish taco from it.

The good news? They're as scrumptious as they are plentiful. Even if you're not a fish eater, you must try one. It's like eating a hot dog in New York. Or deep dish in Chicago. Or drinking a hurricane the size of your upper body in New Orleans.

But if you're not naturally one of those "when in Rome" people, perhaps you should do a test drive in your own kitchen before touching down in sunny San Diego. So here's a quick recipe to get your taste buds moving in the right direction.

Classic Fried Fish Tacos

1 Cup Dark Beer
1 Cup All-Purpose Flour
About 1/2 Teaspoon Salt
1 Pound Boned & Skinned White Fish (Cod, Catfish, Halibut)
Salad Oil
6 Warm Corn Tortillas
About 2 to 3 Cups Shredded Cabbage
Mayonnaise, Thinned With A Little Water
Tomato Salsa
Lime Wedges

In a bowl, whisk beer, flour and salt, blending well. Rinse fish and pat dry. Cut into six oblong-sized pieces.

In a saucepan, heat about one inch of salad oil to 360 degrees. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, a few pieces at a time. Adjust heat to maintain oil temperature.

When fritters are golden, in about two minutes, lift them out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.

To assemble, cradle a tortilla in your hand. Add a fish fritter, cabbage, mayonnaise and salsa. Squeeze lime over filling, fold tortillas and eat. Makes six.