Directions:

1) Remove pin bones from fish with tweezers. Cut each filet in half lengthwises. Cut each half diagnally in 1' strips. (work with natural shape of fish so that pieces stay together)
2) Make Batter. Wisk both flours, salt in medium bowl. Add club soda gradually until no more clumps. (Should be thin pancake batter but still coat the fish)
3) Fit a large pot with deep fry thermometer. Add oil to 2" and heat over medium high heat to 350F
4) Working in batches of 5-7 pieces at a time. Coat fish let excess drip off and then carfully lower into oil. (don't drop or overcrowd so oil doesn't splash or cool, or pieces stick together)
5) Turn fish occasionally with fish spatula or slotted spoon and maintaining oil temp at 350F until crust is puffed and crisp and golden brown. ~5min and then transfer to wire rack
6) Warm tortillas over gas burner until lightly charred and puffed for warm tortillas (1 min a side) ... Or heat pack wrapped in foil in oven at 350F until warmed throughly
7) serve with avacado, salsa, and slaw if desired