Beer Battered Halibut Tostadas From Fisherman’s Belly

When you love Mexican food as much as I do, you learn to cook and honor traditional Mexican techniques and flavors. My new recipe illustrates, not only how to beer batter fish, but wrap the fish around pure Mexican hand crafted yumminess. Like homemade tostada shells and, Pico De Gallo made with honey and chipotle. And, how about, homemade black refried beans cooked in beer. Does that sound Mexican enough? You bet. But what about the fish? This recipe uses fresh caught SoCal coastal halibut, and here’s where it came from.

Once again, the halibut came from my good buddy Tony Park and his crew, the boys of Team Sewer, Jorge, Greg and Robby. They fish practically every weekend, up and down our coast chasing halibut. Once they find them, they catch ’em. The boys of Team Sewer are so good at what they do, the Fred Hall SoCal shows has them as expert speakers doing regular seminars. Check for this year’s times and dates.

Am I lucky to have fishing buddies like that? You bet I am.

But, all in all, I believe that’s what our SoCal fishing community is all about. Because, sharing our fishing experiences and our hard-earned know-how with our buddies pays off in a big way. Maybe that’s why I feel great about this recipe. So with this new video recipe, you’ll learn how to beer batter fish then turn it into this Mexican delight, a beer battered halibut tostada with some beer to spare. I know if you love to fish, and love to eat Mexican food, you’ll love this recipe.

fish recipeBeer Battered Fish To Make Halibut Tostadas

Serves 6-8 tostadas


  • 1 pound halibut cut into strips 4″-5″ long
  • 3 whole tomatoes dices
  • 1 Large cucumber, seeds removed and diced
  • 1 Bundle of cilantro, chopped
  • 3 Limes juiced
  • 1 Chipotle pepper in adobo sauce, fine chopped
  • 1 Tbsp. of honey
  • 1 Tsp. dried oregano
  • 1/2 Cabbage thinly sliced
  • Kosher salt
  • Coarse black pepper
  • 1 28-oz can of black beans drained or, 2 cans of black beans 15-oz
  • 3-4 cups of grapeseed oil
  • 6-8 Corn tortillas
  • 2 Tsp. of seasoning salt
  • 1/2 Onion diced
  • 2 each  12-0z cans of your favorite beer (place one can in freezer for 10 minutes before creating the beer batter)
  • 2 cups of general all-purpose flour

Directions For The Pico De Gallo

  1. Start by adding the tomatoes, cucumbers, and cilantro into a medium sized mixing bowl
  2. In a separate mixing bowl, add the lime juice, chopped chipotle, oregano, and honey.  Mix thoroughly and then add that to the tomatoes, cucumbers and cilantro with an addition of a pinch of salt and pepper. Now mix thoroughly and place into your refrigerator.

Directions For The Tostadas

  1. Place each tortilla, individually, over the stove top flame to soften them and give them color.
  2. Begin by heating about 4-5 tablespoons of grape seed oil in a skillet. After the oil starts to shimmer, place a corn tortilla flat into oil and allow it to cook until it achieves a nice golden color. Then flip and repeat. When the tortilla is cooked it should become stiff. Immediately place it on a paper towel and dab off the excessive oil, and then sprinkle lightly with salt. Continue to cook each tortilla in this manner.

Directions For The Refried Beans

  1. Heat 2-3 tablespoons of grape seed oil in the skillet, then add the diced onions and sauté them until they have softened and turned a light brown color. Now add the beans and cook for 5 minutes. Add a pinch of seasoning salt. Next add 1 cup of beer and cook for another 10 minutes or until there is still some beer liquid left in the mixture.
  2. Finally, take a potato masher and begin to mash the black beans until most of the beans have become a paste. Note, no salt is required since the beans usually have sodium in them already. Set aside.

Directions For The Beer Batter Fish

  1. Start heating at least 3 cups of oil in a frying vessel (you can start frying after you’ve achieved 360-370F).
  2. Before starting, make sure your beer is ice cold. Add one cup of flour into a dredging pan. And then add one cup of flour into a large mixing bowl with a pinch of salt, pepper and season salt. Start adding the ice-cold beer into the flour while whisking. Keep whisking as you add the beer to break up any flour lumps. Pour enough beer so that you end up with a thin pancake batter consistency. If there’s any beer leftover, you’re allowed to drink it!
  3. Begin the frying process by first dredging only 3-4 strips of halibut (placing too many halibut strips into the oil will drop its temperature too much), then dipping the halibut strips into the batter. Next, with a pair of tongs, drop the strips into the oil. Cook and turn until the entire strip has achieved a golden brown color. And, that’s how to beer batter fish!

Final Assembly, My Favorite Time!

  1. Start by placing a dollop and spreading refried beans on one side of the tostadas. Then place a strip of fried halibut on top of that, followed by small hand full of cabbage. Finally add a couple of tablespoons of the Pico De Gallo on top and serve.


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Fisherman's Belly is the brainchild of Yanni Hassir, a SoCal waterman whose passion extends from the ocean to his kitchen. offers a growing list of seasonal SoCal sport fish recipes. There are tips and tricks for cooking yellowtail, rockfish, white seabass, halibut, lobster, tuna, trout, and more. Every recipe is easy to follow, and made from everyday ingredients packed with flavor. In addition, enjoy Yanni and his buddies' SoCal fishing adventures. As a full blooded Greek, Yanni's thirst for the sea and its bounty can be attributed to his ancient fish-eating ancestors. Yanni learned to cook from his mother who was a sous chef at the King's Palace in Greece. Yanni uses big flavors, imagination, and his latest catch to please his family, friends, and of course his own belly.