CRISPY BEER BATTERED HALIBUT
This flash-fried Beer Battered Halibut is crispy on the outside, tender and flaky on the inside, full of flavor, and ready in under 20 minutes!
Provided by Marley Goldin
Categories Dinner
Time 19m
Number Of Ingredients 7
Steps:
- Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
- Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
- Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
- In a second shallow bowl, add 1/4 cup of whole wheat flour.
- Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
- Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil-the battered fish will stick together if they get too close.
- Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
- Serve immediately with lemon wedges.
BEER-BATTERED HALIBUT WITH TARTAR SAUCE
Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.
Provided by Chris Pandel
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
- For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
- Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.
BEER BATTER HALIBUT
Make and share this Beer Batter Halibut recipe from Food.com.
Provided by Alison of the North
Categories Halibut
Time 29m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Divide halibut fillet into approximately 1.5" cubes.
- Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
- The remaining beer is yours to enjoy.
- Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
- Make a test piece:.
- Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
- When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
- Serve warm with tartar sauce.
Nutrition Facts : Calories 648.1, Fat 12.7, SaturatedFat 2.2, Cholesterol 245.4, Sodium 458.9, Carbohydrate 19, Fiber 0.4, Sugar 0.2, Protein 96.5
BEER BATTER FOR HALIBUT OR CHICKEN
This recipe was given to me by an Alaskan friend. I have not tried it yet (we don't eat much fried foods), but knowing the source, I'm sure it is good!
Provided by ChipotleChick
Categories Halibut
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375.
- Beat egg, and add remaining ingredients.
- Rinse and dry meat on paper towels in order for it to hold batter.
- Dip meat into batter and place in deep fryer or skillet.
- Cook for approx 4 minutes or until golden brown.
- Drain on paper towels.
BASIC BEER BATTER
Make and share this Basic Beer Batter recipe from Food.com.
Provided by pamsbm
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients.
- Add liquid ingredients and mix well.
- Allow batter to chill in refrigerator for a least 1 hour before using.
- Dip food in batter and place into hot oil.
BEER BATTERED HALIBUT
Because of where we live a good fish fry is a hour away. Looked on the net for a good recipe as there was some halibut in the freezer calling my name. Michael Smith - Chef at Home - had an interesting looking and sounding recipe. Am I ever glad that I gave this a try. No more fish fry traveling for this girl. Very crispy and does not turn soggy after sitting.
Provided by bjd44535
Categories < 30 Mins
Time 25m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pat halibut filets dry and dredge in extra flour. Mix together flour, cornstarch, baking powder and dash of each salt and pepper. Add enough of the beer to make a pancake-like batter. ( Not too runny but thick enough to coat fish). Do not over stir as batter will become tough.
- Coat fish in batter and let extra drip off back into bowl.
- Oil should be preheated at 365.
- Place carefully in hot oil and cook for 8 - 10 minutes until golden in colour and fish is cooked.
Nutrition Facts : Calories 657.1, Fat 9.7, SaturatedFat 1.4, Cholesterol 130.4, Sodium 315.7, Carbohydrate 41.8, Fiber 1, Sugar 0.1, Protein 88.5
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