The Best Halibut Fish Tacos
This halibut tacos recipe is seriously to die for! They are guaranteed to be the best fish tacos that you’ve had in a long time.
Servings: 4 servings
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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
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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
Serving: 1serving | Calories: 648kcal | Carbohydrates: 25g | Protein: 40g | Fat: 703g | Saturated Fat: 55g | Polyunsaturated Fat: 614g | Trans Fat: 18g | Cholesterol: 201mg | Sodium: 920mg | Fiber: 1g