We've been craving Mexican food lately and what with a freezer loaded with halibut, it was a bit of a no brainer to come up with fish tacos for dinner. I say that now but as you can see from the photograph the brain ceased to function fairly quickly after the decision was made on what to have. Would you say we needed larger corn tortillas or smaller pieces of fish?
No matter though because honestly, it was the best battered deep fried fish I've made in a very long time - simple too. Who knew that regular all pupose flour, a touch of seasoning and a cup of room temperature beer could make a coating so light and tempura like and fish so moist and tender. Really!
The fish was perfect topped with creamy guacamole, peach and mango salsa, and sour cream on a bed of shredded mixed slaw all nestled in a pair of warm white corn tortillas. Perfect - just a little hard to eat daintily.
Beer Battered Halibut for Tacos from JBug’s Kitchen Antics adapted from Epicurious.com
1 cup all purpose flour
1 teaspoon fine sea salt
1/2 teaspoon freshly ground lemon pepper
1 cup beer, room temperature
Whisk together flour, salt and pepper. Whisk in beer and beat until smooth. Let rest for 15 minutes.
1 pound halibut, cut into 5 x 3/4 inch strips
1 lime cut in half
Salt and lemon pepper seasoning
Vegetable oil for deep frying
Dry outside of fish with a paper towel. Season with salt and pepper and drizzle with lime juice. Let sit for 15 minutes.
Meanwhile heat 1 inch of oil in the bottom of a heavy pan until it reaches 350. Dip seasoned fish into batter then fry in batches for 4 minutes total, flipping over after 2 minutes. Drain on paper towels.