Crispy Fried Fish Tacos

A few weeks ago when I made Gaby’s Fried Avocado Tacos, I kinda fell in love.

So I had to make tacos again.

Crispy Fried Fish Tacos

This time I decided to go with crispy fried halibut tacos.

Ooooooooohhhhhhhmmmmmmmaaaaagggaaaawwwd.

Light, crispy, not at all greasy, but totally lip smacking good.

Crispy Fried Fish Tacos

Tender, perfectly cooked and flaking apart halibut in that majorly light and crunchy spiced beer batter.

Crispy Fried Fish Tacos

Then I pile it into a soft corn tortilla with Sweet and Spicy Pickled Red onions and Jalapeno’s, cool and creamy Lime Cilantro Crema, Salsa Verde and shredded red cabbage.

Crispy Fried Fish Tacos

Ummmmm. Amazing. Please oh please fry up a batch of these this weekend for Cinco de Mayo- it will be sooooo worth it!!

And for my final giveaway, for “Book Week” (I soooooo hope that you picked one up!!) I am offering up 5 signed copies of my book to 5 different winners. Do you want one made out to you? Maybe you want one for your mom for mother’s day, or for your sister or best friend for their Birthday? (um, they make a great gift!!)

To enter to win a signed book tell me about your favorite dinner dish. (Mine is a toss up between my mother-in-laws Greek Chicken and Potatoes and my husbands Rigatoni Bolognese – both recipes are in the book!)

If you would like another chance to win a signed book you can do any of the following for an extra chance! (Just leave a separate comment for EACH the following to win additional chances-up to 4 of them!)

1) Subscribe to HeatherChristo.com so you don’t miss any posts!
2) Follow me on pinterest
3) Follow me on twitter
4) Follow me on facebook

This contest will wrap up on Wednesday, May 8th at 9pm PT. It is open to continental US residents only please. Winner will be chosen at random! Please leave your correct email address so that I can get in touch with the winner or check back here on Monday. If the winner does not respond in 48 hours I will choose a new winner. Good Luck!!

BY THE WAY!! DON”T FORGET ABOUT THESE AWESOME GIVEAWAYS STILL UP FOR GRABS!!
Kitchen Aid Mixer
Enamel Cast Iron Skillet
Cuisinart Food Processor
Ninja BL660 Professional Blender

*Oh, this is NOT SPONSORED! This is just because I want to.

For the Beer Batter:
In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least an hour and up to two.

Bring the oil up to 375 degrees over medium heat.

Salt and pepper the fish.

Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.

For the Beer Batter:
In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least an hour and up to two.

Bring the oil up to 375 degrees over medium heat.

Cut the Halibut into 6 strips and Salt and pepper the fish.

Crispy Fried Fish Tacos

Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.

Crispy Fried Fish Tacos

Coat the fish in the beer batter and gently lower into the hot oil a few pieces at a time, taking care not to let the oil temperature drop (you will have to increase the heat until the temp regulates)

Crispy Fried Fish Tacos

Fry the fish, gently flipping as needed until golden brown and crispy about 4-5 minutes.

Crispy Fried Fish Tacos

Briefly drain on a paper towel and serve immediately. (I kept mine warm in a 250 degree oven while I finished frying the rest.) Serve with all of the condiments

Crispy Fried Fish Tacos

Recipe: Crispy Fried Fish Tacos

Ingredients

  • Beer Batter:
  • -1 cup AP flour
  • -1 ½ cups pale beer
  • -1 teaspoon kosher salt
  • -½ teaspoon onion powder
  • -¼ teaspoon cayenne pepper
  • -Kosher salt and black pepper
  • -1.5 lbs fresh halibut cut into strips
  • -½ cup AP flour
  • -½ teaspoon kosher salt
  • -2 cups vegetable oil for frying
  • Serve With:
  • -Corn Tortillas
  • -Sweet ad Spicy Pickled Red onions and Jalapeno’s
  • –Lime Cilantro Crema
  • -Shredded cabbage
  • -Salsa Verde

Instructions

  1. For the Beer Batter:
  2. 1. In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least an hour and up to two.
  3. 2. Bring the oil up to 375 degrees over medium heat.
  4. 3. Salt and pepper the fish.
  5. 4. Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.
  6. 5. Coat the fish in the beer batter and gently lower into the hot oil a few pieces at a time, taking care not to let the oil temperature drop (you will have to increase the heat until the temp regulates)
  7. 6. Fry the fish, gently flipping as needed until golden brown and crispy about 4-5 minutes.
  8. 7. Briefly drain on a paper towel and serve immediately. (I kept mine warm in a 250 degree oven while I finished frying the rest.)
  9. 8. Serve with all of the condiments

Preparation time: 1 hour(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Print Recipe  
Categorized: Dinner, Fish, Recipe Index, Tacos
Tagged:

Crispy Fried Fish Tacos

A few weeks ago when I made Gaby’s Fried Avocado Tacos, I kinda fell in love.

So I had to make tacos again.

Crispy Fried Fish Tacos

This time I decided to go with crispy fried halibut tacos.

Ooooooooohhhhhhhmmmmmmmaaaaagggaaaawwwd.

Light, crispy, not at all greasy, but totally lip smacking good.

Crispy Fried Fish Tacos

Tender, perfectly cooked and flaking apart halibut in that majorly light and crunchy spiced beer batter.

Crispy Fried Fish Tacos

Then I pile it into a soft corn tortilla with Sweet and Spicy Pickled Red onions and Jalapeno’s, cool and creamy Lime Cilantro Crema, Salsa Verde and shredded red cabbage.

Crispy Fried Fish Tacos

Ummmmm. Amazing. Please oh please fry up a batch of these this weekend for Cinco de Mayo- it will be sooooo worth it!!

And for my final giveaway, for “Book Week” (I soooooo hope that you picked one up!!) I am offering up 5 signed copies of my book to 5 different winners. Do you want one made out to you? Maybe you want one for your mom for mother’s day, or for your sister or best friend for their Birthday? (um, they make a great gift!!)

To enter to win a signed book tell me about your favorite dinner dish. (Mine is a toss up between my mother-in-laws Greek Chicken and Potatoes and my husbands Rigatoni Bolognese – both recipes are in the book!)

If you would like another chance to win a signed book you can do any of the following for an extra chance! (Just leave a separate comment for EACH the following to win additional chances-up to 4 of them!)

1) Subscribe to HeatherChristo.com so you don’t miss any posts!
2) Follow me on pinterest
3) Follow me on twitter
4) Follow me on facebook

This contest will wrap up on Wednesday, May 8th at 9pm PT. It is open to continental US residents only please. Winner will be chosen at random! Please leave your correct email address so that I can get in touch with the winner or check back here on Monday. If the winner does not respond in 48 hours I will choose a new winner. Good Luck!!

BY THE WAY!! DON”T FORGET ABOUT THESE AWESOME GIVEAWAYS STILL UP FOR GRABS!!
Kitchen Aid Mixer
Enamel Cast Iron Skillet
Cuisinart Food Processor
Ninja BL660 Professional Blender

*Oh, this is NOT SPONSORED! This is just because I want to.

For the Beer Batter:
In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least an hour and up to two.

Bring the oil up to 375 degrees over medium heat.

Salt and pepper the fish.

Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.

For the Beer Batter:
In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least an hour and up to two.

Bring the oil up to 375 degrees over medium heat.

Cut the Halibut into 6 strips and Salt and pepper the fish.

Crispy Fried Fish Tacos

Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.

Crispy Fried Fish Tacos

Coat the fish in the beer batter and gently lower into the hot oil a few pieces at a time, taking care not to let the oil temperature drop (you will have to increase the heat until the temp regulates)

Crispy Fried Fish Tacos

Fry the fish, gently flipping as needed until golden brown and crispy about 4-5 minutes.

Crispy Fried Fish Tacos

Briefly drain on a paper towel and serve immediately. (I kept mine warm in a 250 degree oven while I finished frying the rest.) Serve with all of the condiments

Crispy Fried Fish Tacos

Recipe: Crispy Fried Fish Tacos

Ingredients

  • Beer Batter:
  • -1 cup AP flour
  • -1 ½ cups pale beer
  • -1 teaspoon kosher salt
  • -½ teaspoon onion powder
  • -¼ teaspoon cayenne pepper
  • -Kosher salt and black pepper
  • -1.5 lbs fresh halibut cut into strips
  • -½ cup AP flour
  • -½ teaspoon kosher salt
  • -2 cups vegetable oil for frying
  • Serve With:
  • -Corn Tortillas
  • -Sweet ad Spicy Pickled Red onions and Jalapeno’s
  • –Lime Cilantro Crema
  • -Shredded cabbage
  • -Salsa Verde

Instructions

  1. For the Beer Batter:
  2. 1. In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least an hour and up to two.
  3. 2. Bring the oil up to 375 degrees over medium heat.
  4. 3. Salt and pepper the fish.
  5. 4. Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.
  6. 5. Coat the fish in the beer batter and gently lower into the hot oil a few pieces at a time, taking care not to let the oil temperature drop (you will have to increase the heat until the temp regulates)
  7. 6. Fry the fish, gently flipping as needed until golden brown and crispy about 4-5 minutes.
  8. 7. Briefly drain on a paper towel and serve immediately. (I kept mine warm in a 250 degree oven while I finished frying the rest.)
  9. 8. Serve with all of the condiments

Preparation time: 1 hour(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)