Shandy Battered Fish Tacos with Grilled Peach Slaw
Fresh-caught Halibut deep fried to golden perfection and topped with a grilled peaches and red cabbage slaw.
Ingredients
2 cups all-purpose flour, divided
2 Tbsp salt, kosher, divided
1, 12 oz can of beer
vegetable oil, as needed
2 ½ lb halibut fillet, cut into 4-5, 1-inch thick strips
2 Tbsp pepper
10 ea flour tortillas, palm size
3 cups DOLE® IQF Sliced Peaches, thawed
¼ cup red onions, minced
1 cup red cabbage, shredded
2 tsp jalapeño, minced
½ cup cilantro, minced
¼ cup lime juice
5 tsp malt vinegar
Directions
- Combine 1 ½ cups of flour and 1 tsp of the salt in a medium bowl and whisk in the beer until smooth. Cover and refrigerate for 30 mins.
- Heat the fry oil to 350 degrees.
- Place the remaining ½ cup of flour in a baking dish, season the fish generously with remaining salt and pepper on all sides, dredge in the flour and shake off any excess.
- Fry the fish until golden brown, roughly 3-4 minutes.
- While the fish is frying, heat the tortillas either on a grill or stove top until heated through and keep warm.
- Mix the peaches, onion, cabbage, jalapeño, cilantro and lime juice in a medium bowl to create the slaw.
- Serve the tacos with one piece of fish in it and a scoop of slaw. Dress each taco with ½ tsp of malt vinegar before enjoying.