Beer Battered Halibut Tacos Recipe
Blonde Eagle Ale beer battered Kachemak Bay halibut served in corn and flour blend tortillas with cabbage, Monterey jack and cheddar cheeses, salsa fresca, cilantro, and our home-made lemon sour cream. Served with chips and salsa.
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Ingredients
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Taco Ingredients
Method
Cooking Instructions
- 1
Prepare the Lemon Sour Cream
In a small bowl, mix sour cream with lemon juice. Stir until smooth and set aside.
- 2
Make the Beer Batter
In a large bowl, combine flour, cornmeal, baking powder, salt, and black pepper. Gradually whisk in the Blonde Eagle Ale until the batter is smooth and thick.
- 3
Fry the Halibut
Heat oil in a deep skillet over medium-high heat. Dip halibut fillets into the beer batter, allowing excess to drip off. Carefully place the battered halibut in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 4
- 5
Serve
Serve the tacos with a generous dollop of lemon sour cream on top, alongside a side of chips and additional salsa.
