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Market Street Fish and Chips and Pierpont Halibut Tacos

Market Street Fish and Chips (Serves 2)
6 2-ounce pieces fresh halibut, boned and skinned
1 cup tempura flour
1-1 ½ cups of regular beer or non-alcoholic beer (preferably Odules)


Sprinkle 2 tablespoons of the tempura flour on a plate and set aside. Mix the remaining flour with the beer, creating a batter similar in consistency to waffle or pancake batter.

Bring the deep fryer to 350 degrees. Dredge the halibut in the tempura flour on the plate, then dip into batter. Using tongs, dip each piece of halibut into the fryer, one at a time, holding the halibut below the surface of the oil for 5 seconds before releasing. Cook for 4-5 minutes, turn and cook until golden brown.

Serve with French fries or cole slaw.

Pierpont Halibut Tacos (Serves 4)
8 1-ounce pieces of fresh halibut, boned and skinned
4 6-inch flour tortillas, warmed
1 cup tempura flour
1-1 ½ cups of regular beer or non-alcoholic beer (preferably Odules)
Pico de Gallo
1 cup green cabbage, shredded
jack and cheddar cheese, grated (optional)


Follow directions as above, except cook the halibut pieces for approximately 2 minutes on each side. Then place 2 pieces of halibut on each flour tortilla, spoon Pico de Gallo over the halibut, add the shredded cabbage and grated cheeses (optional).
Pico de Gallo
1 large tomato, diced
3 tablespoons red onion, finely diced
1 jalapeno pepper, seeded, ribbed, and finely diced
¼ teaspoon salt
¼ teaspoon cumin
2 tablespoon fresh cilantro, chopped
juice of one lime


Mix all ingredients together.

(Yield: 1 cup) Prepare 2 hours ahead of time.

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