Beer Batter Halibut Recipes

BEER BATTERED HALIBUT

Steps:

• Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
• Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.
• Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

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 FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

BEER BATTER HALIBUT

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.

BEER-BATTERED FISH AND CHIPS

Steps:

• Preheat the oven to 250 degrees F.
• For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
• Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
• Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
• For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
• To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
• Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
• Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.

BEER BATTERED HALIBUT

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.

BEER BATTER FOR HALIBUT OR CHICKEN

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.