The Best Halibut Fish Tacos Recipe
Crispy, golden-brown fish tacos with fresh toppings and zesty flavors—these are guaranteed to be the best halibut fish tacos that you’ve had in a long time.
We just got back from what is becoming an epic annual fishing trip in Prince Rupert, British Columbia, where we reeled in a ton of fresh salmon and flaky white fish—including some incredible halibut fillets.
What better way to enjoy all of this delicious white fish than by turning it into really great fish tacos! They bring the perfect amount of crunch, flavor, and freshness to your plate. And you definitely can’t get fried fish like this at the grocery store!
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Why You’ll Love This Recipe
Because these are the perfect tacos! They have everything—crispy golden brown battered fish, crunchy shredded cabbage, homemade salsa, and the best part—they’re ridiculously easy to make.
Whether you love a basic fish taco, adding fresh cabbage slaw, or a kick of hot sauce, this recipe lets you customize to your heart’s content. Serve them up on warm tortillas, add your favorite toppings, and prepare for a flavor explosion!
Halibut Fish Tacos
We also used our catch to make this delicious grilled halibut and a fried fish burger that we’ve been eating on repeat!
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Fish Batter Ingredients
- All-purpose flour – Creates a crispy, light-as-air coating.
- Baking powder – This is what gives your batter that puffy, golden crunch.
- Salt – You can’t go without it.
- Eggs – They help bind the batter so it clings to your fish like a dream.
- Sparkling water (or beer) – The secret to that light coating with a crisp bite.
Fish Fry
- White fish fillets, cut into 1“ strips – We used fresh-caught halibut, but any firm, mild-flavored white fish will do nicely in this recipe.
- Salt – A little extra seasoning to bring out the fish’s natural flavors.
- Vegetable oil (or olive oil) – For deep-fried perfection.
- Propane deep fryer
Instructions
1. Prep the fish. Cut your halibut fillets into strips that are about 1” thick, pat dry with paper towel, and season with salt.
2. Heat the oil to 350°F using a deep fryer. We like to use this propane deep fryer because it can be used outside while camping.
A Note on Frying
It’s important to cook the fish at a consistent temperature, medium-high heat, to get that perfectly cooked, golden crust. Be sure to use a cooking thermometer whenever possible. This recipe is not meant for an air fryer, as the batter will drip and stick to the surface before ever heating and cooking at the correct temperature.
3. In a large bowl, combine the batter ingredients and allow it to rest for ten minutes. The sparkling water is what gives the coating its light, fluffy texture.
4. Dip each piece of fish in the batter, coating it completely, and gently place it into the hot oil.
5. Allow the fish to cook for about 2 minutes per side, rolling the fish halfway through cooking, so that both sides are a nice golden brown color. Each piece of fish will take about 5 minutes to cook and you will to cook in batches, depending on how big your deep fryer is.
6. Remove the fish from the fryer and transfer it to a paper towel-covered baking sheet to soak up any excess oil.
We served our fish tacos on corn tortillas and filled them with sliced purple cabbage, carrot, and some of the best salsa you’ve ever had. It adds the perfect crisp, fresh flavor to this dish!
Other Taco Toppings
- Sour cream
- Lime crema
- Tartar sauce
- Fresh pico de gallo
- Mango salsa
- Green onions
- Garlic cloves
- Fresh cilantro
- Avocado or homemade guacamole
- Red onion
- Pickled red onion
- Cherry tomatoes
- Red cabbage
- Garlic powder
- Black pepper
- Kosher salt
- Hot sauce
- Fresh lime or lemon juice
Served on warm tortillas and loaded up with toppings, these halibut tacos are sure to become one of your favorite recipes! Be sure to check out this keto fish taco recipe, another good recipe to add to your must-try list!
This recipe yields 16 pieces of fish and is perfect for serving a family of four with about four tacos each. We’ve also made fish tacos with halibut fillets in a grill pan over medium heat on an outdoor grill, but I much prefer the deep fried fillets!
Tips and Tricks
- Use fresh fish for the best flavor.
- For extra crispy fish, double-dip in the batter before frying.
- Don’t overcrowd the fryer, or the temperature of the oil will drop and ruin the crunch.
- If you love spice, add a teaspoon of chili powder or cayenne pepper to the batter.
- Store leftovers in an airtight container and reheat in a hot skillet for best results.
- Make your tacos keto-friendly by using lettuce wraps instead of flour tortillas.
Frequently Asked Questions
What is the best fish to use in tacos?
Halibut fillets are ideal for fish tacos because of their mild flavor and large flakes, but you can also use wild Gulf shrimp, mahi mahi, or even cod.
Can I make these in an air fryer?
Nope! The batter will drip before cooking. Stick to frying in olive oil or canola oil for that crispy crunch.
What toppings go well with halibut tacos?
Anything fresh! Think red cabbage, fresh mango salsa, avocado slices, or a drizzle of Mexican crema.
How do I know when the fish is done?
It should be golden brown and reach an internal temperature of 145°F.
Can I make these ahead of time?
You can prep the toppings and batter, but dip and fry the fish just before serving for the best texture.
No need to save this restaurant-worthy recipe for Taco Tuesdays or Cinco de Mayo. Make it whenever you’re craving the perfect fish taco! Delicious!
If you love these halibut fish tacos, please give them a five-star review and help share them on Facebook or Pinterest so that others can enjoy them too!
The Best Halibut Fish Tacos
Ingredients
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 2 eggs
- ⅔ cup sparkling water or beer
- 1 pound of white fish filet cut into 1“strips *
- ½ tsp salt
- 3 litres vegetable oil
Instructions
- Prepare the fish by cutting it into 1" strips, patting dry with paper towel and dusting each side with salt.
- Heat the oil to 350 degrees using a deep fryer. We like to use a propane deep fryer because it can be used outside and while camping.
- In a medium mixing bowl, combine the batter ingredients and allow it to rest for ten minutes. The sparkling water is what creates the light, fluffy texture of the coating.
- Dip the fish in the batter, coating it completely and gently place it into the hot oil.
- Allow the fish to cook for about 2 minutes per side, rolling the fish half way through cooking so that both sides are a nice golden brown color. Each piece of fish will take about 5 minutes to cook and will need to be cooked in batches, depending on how big your deep fryer is.
- Remove the fish from the fryer and place it on paper towel to soak up any excess oil.
Notes
- Use fresh fish for the best flavor.
- For extra crispy fish, double-dip in the batter before frying.
- Don’t overcrowd the fryer, or the temperature of the oil will drop and ruin the crunch.
- If you love spice, add a teaspoon of chili powder or cayenne pepper to the batter.
- Store leftovers in an airtight container and reheat in a hot skillet for best results.
- Make your tacos keto-friendly by using lettuce wraps instead of flour tortillas.
Nutrition
