This is the perfect time of year for west coast Halibut. Enjoy this fish simply battered and fried for some delicious fish tacos. Recipe by our Fish Monger - Jake Sponseller.
Beer-Battered Halibut Fish Taco Recipe
Serving size - 2
8 oz. Halibut Fillet (request it skinned from the Butcher)
(1) 12 oz. beer (we also stock gluten-free beerl)
1.5 C All Purpose Flour or a Cup for Cup Gluten Free Flour
1-2 TBSP salt - split this between 2 steps
Zest of 1 Lemon
Extra Virgin Olive Oil
Flour or Corn Tortillas
Cilantro and Thinly sliced radish for garnish
Cut the halibut into 2" long pieces with a width of .5"
Use the first 1/2-1 TBSP of salt to season the halibut pieces.
Fill a deep pan with 1" of the oil and bring to 375 degrees, if you don't have a thermometer throw in a scrap piece of battered fish to test the temperature.
In a medium sized bowl whisk together the flour, beer and lemon zest.
Dip the fish pieces into the batter and slowly add to the hot oil making sure not to overcrowd the pan.
Fry for 4-6 minutes or until golden brown.
Take fish out once cooked and let drip onto a paper towel, season again with the last bit of salt.
Fill tortillas with fish and any of our recommended toppings! Crack open a beer and enjoy!
Quick Pickled Red Onion Recipe:
1 Red Onion
3/4 C Keepwell Wildflower Honey Vinegar or apple cider vin.
Slice one red onion and add ¾ c of Keepwell Wildflower Honey Vinegar, let sit for at least 30 min.
Red Cabbage Slaw Recipe:
1 Head of Red Cabbage
2C Mayo (we prefer the primal avocado mayo)
1/2 C Keepwell Wildflower Honey Vinegar (can sub apple cider vin)
1 whole lime zested and juiced
Salt to taste
Thinly slice cabbage. Mix with all ingredients and let marinate for 30 minutes before serving.
Chipotle Mayo Recipe
1/2 C Mayo
2 oz canned chipotle in adobo sauce
1 lime zested and juiced
Mix all together!