Blonde Eagle Ale Beer Battered Halibut Tacos Recipe
Beer battered Kachemak Bay halibut served in corn and flour blend tortillas with cabbage, Monterey jack and cheddar cheeses, salsa fresca, cilantro, and our homemade lemon sour cream. Served with chips and salsa.
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Ingredients
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Beer Battered Halibut Tacos
Method
Preparation and Cooking
- 1
Prepare the Beer Batter
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. Gradually add the Blonde Eagle Ale until the batter is smooth and thick.
- 2
Prepare the Halibut
Cut the halibut fillets into manageable strips. Pat them dry with paper towels.
- 3
- 4
Batter the Halibut
Dip each strip of halibut into the beer batter, allowing any excess to drip off.
- 5
Fry the Halibut
Carefully place the battered halibut into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Prepare the Sour Cream
In a small bowl, combine the sour cream and lemon juice. Mix well and set aside.
- 7
Assemble the Tacos
Warm the tortillas in a skillet or microwave. Place a piece of fried halibut in each tortilla, top with shredded cabbage, Monterey Jack, cheddar cheese, salsa fresca, and fresh cilantro. Drizzle with lemon sour cream.
- 8
Serve
Serve the tacos with tortilla chips and additional salsa on the side.
