Spicy IPA Battered Halibut Tacos
Crispy, golden halibut fillets fried in a bold hop-forward batter served in warm tortillas with a zesty kick.
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Ingredients
- 1 1/2 lbs Halibut fillets, cut into 3-inch strips
- 12 oz IPA Beer (chilled)
- 1 1/2 cups All-purpose flour
- 1 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 12 pieces Corn tortillas
- 2 cups Shredded cabbage
- 2 cups Vegetable oil for frying
- 1/4 cup Pickled jalapeños(optional)
- 4 pieces Lime wedges
Instructions
- 1
Pat the halibut strips completely dry with paper towels and season lightly with salt.
- 2
In a large bowl, whisk together flour, cayenne pepper, smoked paprika, and garlic powder.
- 3
Slowly pour the cold IPA into the flour mixture, whisking gently until the batter is the consistency of thick pancake batter.
- 4
Heat vegetable oil in a heavy skillet or Dutch oven to 375 degrees Fahrenheit.
- 5
Dredge halibut pieces in a little extra dry flour, then dip into the spicy IPA batter to coat thoroughly.
- 6
Carefully drop fish into the hot oil in batches, frying for 3-4 minutes until deep golden brown and crispy.
- 7
Drain the fried fish on a wire rack to maintain crunchiness while you lightly char the tortillas over an open flame.
- 8
Assemble tacos by placing fish on tortillas, topping with cabbage, jalapeños, and a squeeze of fresh lime.
Nutrition per Serving
540
Calories
34g
Protein
48g
Carbs
22g
Fat
5g
Fiber
2g
Sugar
620mg
Sodium
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