One of the dinners at the beach this year was fish tacos.  This is how I made the fish for the tacos, which were popular.  This was for 5 adults with some leftovers.

1.75 lb. mahi-mahi or similar firm white fish

Flour

Aleppo pepper

Salt and pepper

Milk

Vegetable oil

Flour tortillas

Mexican grated cheese

Various salsas

Shredded cabbage

Chopped onions

Cut the fish into 1-inch pieces.

Pour some milk in one saucer.  Mix together flour with some Aleppo pepper, salt, and black pepper in another saucer.

Heat about ¼ cup of oil in a large skillet.  When hot, dip the fish pieces in the milk and then in the flour mixture.  Fry for a couple of minutes on each side until nicely browned.  Cook in batches to prevent the pan from being crowded.

Serve by setting up a row of dishes with the tortillas, fish, toppings and salsas so that everyone can customize their own tacos.