Be sure to heat the oil to the proper temperature, and maintain the heat. Otherwise, the fish will absorb unnecessary fat and calories as it cooks. If you can't find fresh, never-frozen fish, substitute another firm white-fleshed fish, such as turbot or striped bass.
1 cup diced peeled ripe mango
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced
5 cups canola oil
3.38 ounces all-purpose flour (about 3/4 cup)
1 cup beer
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1–inch) strips
8 (6-inch) corn tortillas
How to Make It
Combine first 6 ingredients; set aside.
Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.
We loved it! Lots of work! Made a full recipe of Mango Salsa and half recipe of the fish tacos. The fish batter is very tasty and gave a delightful taste. I used a small sauce pan so that I did not use the 5 cups of canola oil for deep frying. Next time I fix the tacos I may try less oil. It seems such a waste of oil.
We made this dish using my husband's deep fat fryer in order to maintain the temperature and drain. We used Mahi Mahi too. I prefer grilled fish (even with blotting I found this a bit greasy), overall, it was darn good and we'd make it again and we'd make it for guests.
If you have experience and the proper equipment to deep fry, you may have better luck with this recipe than I did. I love fried fish and often order it at restaurants. This was my first attempt at making it and, although it was edible, was not a 5 star meal. I followed the recipe exactly. The batter was very thin and adhered only to the first batch of fish. I served it with Mango Salsa and a side of Spanish Rice.
I used bottled mango habanero salsa because mangos were hard to come by in Tennessee in February, but the fish was outstanding. I might think about adding something else to the taco next time - maybe some shredded lettuce & tomato or even pineapple chunks.