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.

Total Time:
1 hour

Servings:
10

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

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.