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Crispy, light fried halibut is the star of these amazing tacos!
For the beer batter:
1. In a large bowl, mix together the flour, beer, salt, powder and cayenne and whisk until well combined. Cover with plastic wrap and leave sitting on the counter for at least 1 hour and up to 2 hours.
2. Bring the oil up to 375ºF over medium heat.
3. Salt and pepper the fish.
4. Combine the flour and salt in a shallow dish. Dredge the fish in the flour and shake off the extra flour.
5. Coat the fish in the beer batter and gently lower into the hot oil a few pieces at a time, taking care not to let the oil temperature drop (you will have to increase the heat until the temperature regulates).
6. Fry the fish, gently flipping as needed until golden brown and crispy, about 4-5 minutes.
7. Briefly drain on a paper towel and serve immediately. (I kept mine warm in a 250ºF oven while I finished frying the rest.)
8. Serve with all of the condiments.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!