Serves 8
40 min
Fish Stick Tacos
Recipe GLPR2b25e2a2720bde
Crispy halibut sticks served in warm corn tortillas with grilled pineapple salsa, shredded cabbage, and a tangy ancho crema. The fish is breaded and deep-fried to a golden exterior, while the fresh pineapple salsa adds bright, tropical flavors with a hint of heat from jalapeño.
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Ingredients
Vegetable oil, for frying
2 pounds halibut, cut into sticks about 3 inches long and 1/2 inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs
3 cups panko breadcrumbs
1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 jalapeño chile, stemmed, seeded and diced
Pinch of sugar
1/2 cup sour cream
1 teaspoon ancho chile powder
1 lime, juiced
16 corn tortillas
Shredded cabbage, for serving
Water, as needed for thinning
Directions
Heat about an inch of vegetable oil in a heavy saucepan over medium-high heat until a deep-fry thermometer registers 360°F. While the oil heats, season the halibut sticks generously on all sides with kosher salt and freshly ground black pepper.
Set up a breading assembly line with three shallow bowls: place all-purpose flour in the first, whisk the eggs in the second, and put panko breadcrumbs in the third. Working with one halibut stick at a time, coat it thoroughly in flour, shake off excess, then dip into the egg wash, and finally press into the panko until fully covered on all sides.
Carefully place the breaded halibut sticks into the 360°F oil and fry for about 3 minutes per side until the coating is deep golden brown and the fish flakes easily when tested with a fork. Transfer the cooked fish sticks to a paper towel-lined plate to drain excess oil.
Meanwhile, prepare a grill or grill pan to medium-high heat. Place the pineapple slices on the grill and cook for about 2 minutes per side until they develop char marks and are tender. Transfer to a cutting board and chop into bite-sized pieces.
In a medium bowl, combine the chopped grilled pineapple, fresh cilantro, 1 tablespoon of lime juice, and diced jalapeño. Season with a pinch of sugar, kosher salt, and freshly ground black pepper to taste. Set the salsa aside to serve warm or at room temperature.
Prepare the ancho crema by whisking together the sour cream, ancho chile powder, and juice from 1 lime in a small bowl with 1 tablespoon of water. Whisk until smooth and combined. If needed, add more water a little at a time to reach a thin, drizzling consistency.
Warm the corn tortillas directly on a gas burner over medium-high heat for about 30 seconds per side, or wrap them in a damp cloth and warm them in a dry skillet over medium heat until pliable and warm.
To assemble each taco, place one or two halibut sticks in a warm corn tortilla. Top with shredded cabbage and a generous spoonful of grilled pineapple salsa. Drizzle with the ancho crema and serve immediately.
