This post explains how to make perfectly crisp halibut fish tacos finished with a homemade Old Bay crema.
Cinco de Mayo is just around the corner, and these halibut fish tacos are an ideal recipe to celebrate. Tender, flaky halibut strips are coated in a light beer batter that puffs up and stays crispy for hours.
The Old Bay crema is bright, savory, and slightly spicy — a blend of mayonnaise, sour cream, Old Bay seasoning and hot sauce that pairs perfectly with the crunchy fried fish.
Finish each taco with a crunchy corn-and-cabbage slaw and avocado slices for contrast and freshness — the result is a delicious, well-balanced taco.
Halibut fish tacos: a great choice for Cinco de Mayo or your next Taco Tuesday.
What Makes These Halibut Fish Tacos the Best?
Stay-crisp, puffy batter – Baking powder and cold beer create a light, bubbly batter that crisps and puffs like pub-style fish and chips, and it keeps its texture for hours.
Well-seasoned – The batter includes more than salt and pepper: paprika, garlic powder and other seasonings give the fish a balanced, bold flavor.
Crunchy corn-and-cabbage slaw – Thinly shredded cabbage, sweet corn, tomatoes, jalapeño, cilantro and lime add bright flavor and satisfying crunch.
Old Bay crema – A creamy sauce that combines sour cream, mayonnaise, Old Bay seasoning and a hot sauce for a savory, slightly spicy finish.
How to Make Beer-Battered Halibut Fish Tacos
Key steps that ensure light, puffy, perfectly fried fish
- Cornstarch – Cornstarch is used twice: once to dust the fish and again in the batter to boost crispiness.
- Beer – Use ice-cold pale ale or IPA and add it to the batter just before frying. Overmixing or letting the batter sit will deflate the bubbles that make it airy.
- Correct oil temperature – Keep oil at about 375°F. Oil that’s too cool yields greasy breading; oil that’s too hot browns the outside before the interior cooks.
- Cooling rack, not paper towels – Place fried pieces on a wire rack set over paper towels so oil can drip away and air can circulate, preserving crispness.
- Reheating – Keep cooked batches warm in a low oven. To re-crisp refrigerated fish, bake at 400°F until hot and crunchy again.
Looking for Halibut Fish and Chips? Check Out These:
Tools I Use for These Halibut Fish Tacos:
Squeeze bottles for sauce:
Handy for storing and dispensing homemade sauces and condiments. Look for bottles with suitably sized openings if you make chunky sauces.
Dutch oven (6–8 quart)
A heavy pot retains and distributes heat evenly when frying, and its weight helps prevent accidents in a busy kitchen.
Thermometer for frying
A reliable thermometer is essential to monitor oil temperature and ensure even frying.
Pyrex glass bowls
Useful for mixing batter and slaw; nesting bowls make storage easy.
Looking for More Taco Recipes?
Fried Chicken Street Corn Tacos
Birria Tacos Recipe
Brisket Street Corn Tacos
If you try this Halibut Fish Tacos recipe, leave a comment with questions or feedback. Tag @BadBatchBaking on Instagram and use #BadBatchBaking to share photos.
Halibut Fish Tacos with Old Bay Crema
Pin
Ingredients
Beer-Battered Fish
- 1.5 lbs halibut skinless and boneless or another white fish (sea bass, cod, snapper)
- oil for frying, about 5 cups peanut, vegetable or canola oil
- corn or flour tortillas
- avocado and lime wedges for serving
- flaky finishing salt for sprinkling fried fish
Cornstarch Dusting
- 1/2 cup cornstarch
Ultra-Crispy Beer Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/4 tsp baking powder
- 3/4 tsp salt
- 1 tablespoon paprika
- 2 tsp garlic powder
- 1 tsp pepper
- 1 cup very cold beer pale ale or IPA; avoid dark beers
Old Bay Crema
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Old Bay hot sauce or Louisiana/Texas Pete
- 2 tsp Old Bay seasoning
- 2 tsp paprika
Corn & Cabbage Slaw
- 1/2 head green cabbage finely diced or shredded
- 1/4 red onion, diced fine
- 2 roma tomatoes, diced
- 1/4 cup fresh cilantro, diced
- 2 corn ears pan-toasted and kernels removed from the cob
- 1 small jalapeño, diced
- 2 tbsp lime juice
- salt to taste
Instructions
Prepping
-
Make the Old Bay crema by combining sour cream, mayonnaise, Old Bay hot sauce, Old Bay seasoning and paprika in a small bowl. Taste and adjust seasoning, then refrigerate.
-
Prepare the slaw by combining cabbage, red onion, tomatoes, cilantro, corn, jalapeño, lime juice and salt. Toss and refrigerate until ready to serve.
-
Cut the fish into 4–5″ by 1.5″ pieces.
-
In a medium bowl whisk together flour, cornstarch, baking powder and seasonings. Keep this dry mix aside; do not add the beer yet.
Dusting Fish & Prepare Oil
-
Place 1/2 cup cornstarch in a shallow dish to dust the fish.
-
Heat oil in a fry-safe pot to 375°F and have a wire rack ready for draining.
-
Dust each fish piece in cornstarch, coating all sides.
Beer Batter
-
Remove the beer from the fridge and whisk it into the dry mix slowly until just combined and slightly lumpy. Do not overmix. The batter should coat the back of a spoon but not be runny. Use immediately.
-
Working in batches of 3–4 pieces, dunk the dusted fish into the batter, let excess drip off, then place in the hot oil. Monitor oil temperature and keep it around 375°F.
-
Fry for about 4 minutes total, flipping halfway through, until deep golden brown.
-
Transfer cooked pieces to the wire rack set over paper towels. Sprinkle with flaky sea salt.
Assemble
-
Warm tortillas. Layer slaw as the base, add one piece of fried fish per taco, top with avocado slices and drizzle generously with Old Bay crema. Serve with lime wedges.