Serves 6-8
1 ½ pounds halibut, cut in 1 inch strips (good way to use up the skinnier or odd shaped cuts in your box)
Soft tortilla or corn shells
1 cup flour
1 tablespoon cornstarch
1 ½ cups of seltzer water or beer
Salt
Oil for frying
Combine flour, cornstarch, seltzer water, and salt in bowl. Dip each piece of halibut into the batter and fry. You can use a deep fat fryer or pan fry in a small amount of oil. If you pan fry, use a non-stick pan and flip the fish once the batter starts to turn golden brown, usually about 2 minutes on each side.
Toppings
shredded cabbage
shredded cheese
tomatoes
Tarter sauce (we mix avocado mayonnaise, dill relish, and a pinch of dill)
salsa
Store bought salsa works great, but if you are salsa lovers like us, my favorite recipe follows.
Pico De Gallo
8 Roma tomatoes (we often use one Costco container of cherry tomatoes)
1 white onion
½ bunch of cilantro, stems removed (about 1 loosely packed cup)
2 jalapenos, deseeded
Juice from one medium lime
Pulse tomatoes in a food processor until they are a consistency you like. We like ours fairly chunky. Pour into bowl. Chop white onion and jalapenos the same way and pour into bowl. Chop the cilantro with the juice from the lime to keep the cilantro from sticking to the sides of the food processor. Add to the bowl with the other ingredients and stir well. Use a paper towel to soak up any excess juice on the top of the salsa. Place in refrigerator for at least 2 hours prior to serving for a thicker consistency.