Beer Batter Fried Halibut
Yield: 6-8 servings
Cook Time: About 20 minutes
Tips: You can also use Cod with this recipe (less expensive than Halibut but still very tasty). Fish can be cut into any sizes, such as large pieces (as shown above) or fish sticks.
Suggestion: Tasty served with lemon wedges and/or vinegar with salt, tartar sauce, Mustard Dill Sauce. Sides of fries and coleslaw go great with this meal.
Beer Batter Fried Halibut features halibut fillets that are coated with
a batter and deep fried, making them delightfully crispy and crunchy on the outside and tender on the inside. This beer batter fish recipe is one of those quick and easy fish dishes that will please all ages, and is great served for both lunch and dinner. The beer batter for the halibut fillets is indeed made with beer (one 12-oz. can), along with flour, hot pepper sauce, paprika and salt and pepper. These crispy fried fish fillets are delicious served with wedges of lemon (for squeezing lemon juice over the fillets), apple cider or malt vinegar (providing a spray bottle or a bottle that sprinkles liquid sparingly is the best way to go for lightly coating fish), along with some salt. They are also delicious served with tartar sauce.
Recipe▼
Ingredients
- 2-3 lbs. halibut
- 1 cup all-purpose flour (for coating halibut)
- 1 1/2 cups all-purpose flour (for batter)
- 1 12-oz. can light beer
- 1/2 teaspoon salt
- 1 teaspoon paprika
- a few dashes of hot pepper sauce (such as Tabasco)
Directions
Cut halibut into easy-to-handle pieces (such as 1-2" x 3"). Set aside. Place the 1 cup of flour in a shallow bowl. Set aside. In a large mixing bowl, add the 1 1/2 cups of flour, beer, salt, paprika and pepper sauce. Whisk vigorously to incorporate as much air as possible (this makes the batter light and frothy). Roll halibut pieces one at a time in the shallow bowl of flour, covering completely, then dip into the beer batter, completely covering. Lift with a fork and gently place in hot oil. Fry until fish turns golden brown in color, then remove from oil with a large slotted or draining spoon or tongs and place on a plate covered with a few paper towels to drain oil.
