I get this extreme sense of gratification and pride when I create a meal that was home grown or in this case, freshly caught. Now I shouldn’t feel this way about these tacos because I was not the one who caught the Halibut, my little brother was. However I did create a pretty damn good meal out of the fish!
Halibut is a wonderful thick flaky fish, and it’s almost a sin to deep fry it because of the price, but because my little bro sent me home with so much (and it was free) I felt a little bit less guilty. Cod and pollock haddock make great alternatives to the halibut for frying.
This is a great summer meal and would be perfect for Cinco de Mayo. The chipotle tartar sauce adds a nice kick. Serve it with some shredded cabbage and salsa and you have one killer fish taco. Don’t forget to crack open a beer! If you are planning a Cinco de Mayo party, check out my Fiesta Board on Pinterest for some great ideas and recipes.
Or, if fish tacos aren’t your thing, serve the fish with some crispy fries for a delicious fish and chips meal! Any way you serve this fish, you are going to have some happy eaters.
- 1 pound fresh halibut , cut into 1 in wide strips
- 1/4 cup corn starch
- 1 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 and 1/2 cup beer
- 8 Corn Tortillas
- 1 cup shredded cabbage
- 1/2 cup salsa
- 1 lemon cut into wedges
- Oil for frying (coconut or vegetable)
- 1 cup mayonnaise
- 1 tablespoon pickle relish
- 1 tablespoon finely chopped chipotle in adobo sauce
- 2 tablespoons lime juice
- salt and pepper to taste
Heat oil to 375 degrees in a medium to large sized dutch oven or skillet. If you do not have an oil thermometer, test with a small drop of batter. If batter starts to sizzle and not stick to the bottom it is ready.
Lightly dredge halibut in corn starch.
Combine flour, salt, and pepper in a bowl and mix to combine.
Add beer and whisk until smooth.
One strip at a time, dip fish into batter and flip until fully coated.
Carefully place in oil do not cook more than three pieces of fish at a time.
Cook fish for about 3-4 minutes, then flip and cook for another 3-4 minutes or until golden brown.
Remove from oil and place on a plate lined with a paper towel to absorb oil.
Continue with the rest of the fish.
Combine all of the ingredients and mix to combine.
Warm up corn tortillas over the grill or in the microwave for about 2 minutes.
Spread Chipotle Tartar sauce in the center.
Add beer battered fish and squeeze a wedge of lemon over it.
Sprinkle with cabbage and salsa and eat!!!!