Starting with the chips, follow directions on frozen french fries bag and prepare them. Alternatively, if you want to make your own french fries from scratch, do so before beginning your fish.

Turn stovetop on medium-high heat and fill saucepan with oil. Let heat while you prepare the fish.

In a large bowl, whisk together the flour, salt, pepper, baking powder, and beer until you get a smooth batter that should thickly coat the back of a spoon.

Pat the fish dry with a paper towel and dust lightly with flour then dip into the batter. Allow excess to drip off before putting in oil.

Cook each fillet for about 3-4 minutes, until the batter is crisp and golden, then place them on paper towels to drain any oil excess.

Serve hot and fresh with the french fries.

Preheat oven to 400 degrees F. Line baking sheet with aluminum foil (this makes clean up easier). Scrub sweet potatoes and pat dry. Using a fork, poke holes in each one then place on baking sheet. Place in oven and bake for 45 minutes to 1 hour.

While sweet potatoes are baking, bring water to a boil then add barley, 1 tsp cumin, and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes.

Alternatively: Place water, barley, 1 tsp cumin, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.

About 10 minutes before potatoes are done, heat olive oil in a pan, then add bell pepper, onion, and remaining tsp of cumin. Cook until tender.

Drain and rinse can of black beans. Combine barley, pepper, onions, and black beans in a bowl, seasoning with salt and pepper to taste.

When potatoes are done, pull out of the oven and let cool. Once cooled, cut a horizontally to open up the potato but not completely apart. Using a fork fluff the inside of the potatoes. Spoon stuffing mixture into sweet potatoes, approximately 1/2 cup per sweet potato. Top with lime, sour cream, salsa, guacamole, and or cheese, and enjoy!

Bring water, cumin, and oregano to boil in a medium saucepan, add barley, cover, and reduce to simmer. Cook for 45-55 minutes or until liquid is absorbed. Alternatively: combine all ingredients in an Instant Pot, set to High Pressure and cook for 35 minutes. Do a natural pressure release for 5 minutes, drain and rinse barley.

Preheat oven to 400 degree F 20 minutes before barley is done. Spray a 13x9 inch casserole dish with cooking spray, set aside.

Dice onion and chop bell peppers into strips.

In a large skillet over medium-high heat add onion and bell pepper strips and saute until tender. Transfer to bowl and set aside.

In the same skillet add the ground meat and garlic cooking until done.

Spread barley in an even layer on the bottom of the casserole dish, pile onions and bell peppers on top, then add cooked meat. Spread salsa and diced tomatoes over meat, then the cheese on top.

Bake in oven for 15-20 minutes until cheese is melted and bubbling. Add cilantro to top before serving.