Local Halibut Fish Tacos Recipe
Careful with this halibut fish taco recipe, freezers tend to go empty quickly once you get your friends get hooked on these awesome Alaskan fish tacos. When you find your freezer empty… contact us immediately to book your next halibut fishing charter to Alaska. We run these bucket list trips daily.
It’s very important to let both the beer batter and the tangy sauce sit in your refrigerator for 30 minutes before serving. The sauce’s flavor will completely change and the mayo flavor goes away-miracle of chemistry.
- 1 cup mayonnaise
- 1/4 cup milk
- 4 tablespoons lemon juice
- 1 teaspoon garlic salt
For a spicy version add a few drops of your favorite hot sauce, Ancho Chili powder, Chili powder or whatever spice you like for added flavor. I make a really spicy version with a few dashes of (Dave’s Insanity Sauce)
For the Beer batter:
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 cup beer…I like Pacifico; it keeps the taco theme going and tastes great while filling up on tacos.
Put the sauce and the batter in the fridge (in separate bowls of course) and now it’s time shred cabbage, chop cilantro and shred some cheese if you are crazy like my wife and kids. I say just add more sauce but to each their own.
When skinning your fish try not to get crazy like your captain and deckhand did filleting out your fish…These guys are pros with a filet knife and do not ‘try that at home’!
When cutting your fish into consistent sized chunks- the goal should be to be able to put two pieces in each taco so for those of you still scratching your heads; Around 2 inch by 3/4 inch rectangles; like a steak fry. This size is perfect to get nice and golden brown without over cooking. You can add more seasoning directly to the fish for extra flavor but isn’t really needed.
Now that everything is ready hopefully you remembered to heat up your fryer to 375. Work in batches dipping your halibut in the batter and into the oil. With the smaller side chunks it only takes a few minutes. Regular size is 5-7 min in hot oil. Once golden brown they are done. If it turns out dry you over cooked it.
Stack your taco in whatever order you like…Warm tortilla, hot halibut, sauce, shredded cabbage, and cilantro….And some cheese somewhere in there if you are one of ‘those’ types.
This recipe also turns out great with Halibut, Ling Cod and Pacific Cod…all of which you will catch with us on one of our halibut fishing charters. Book Online!
Captain and Chef – Chad