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Delicious Beer Battered Halibut

Crispy Delicious Beer Battered Halibut for Your Next Feast

This delicious beer battered halibut offers a crispy texture and rich flavor, perfect for any seafood lover.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Pacific Halibut Firm, white fillets are best.
  • 1 teaspoon Salt Flaky sea salt is recommended for finishing.
For the Batter
  • 1 cup Cold Beer Any lager works best.
  • 1 cup Cake Flour All-purpose flour can be used in a pinch.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
For the Tartar Sauce (Optional)
  • 2 tablespoons Parsley Minced finely.
  • 1 tablespoon Tarragon Provides a unique, slightly sweet flavor.
  • 1 small Shallot Finely chopped for best distribution.
  • 2 tablespoons Cornichons Diced small to mix well.
  • 1 hard-boiled Egg Crumble before mixing.
  • 1 tablespoon White Wine Vinegar Adjust to taste.
  • 1 tablespoon Dijon Mustard Adds depth to the sauce.
  • 1/2 cup Mayonnaise Use light mayo for a lighter option.
  • 1 dash Hot Sauce Use sparingly for a spicy kick.

Equipment

  • Deep fryer
  • Mixing bowls
  • Slotted spoon
  • Pot
  • Paper towels

Method
 

Preparation
  1. Start by preparing the tartar sauce by combining minced parsley, tarragon, shallots, and cornichons. Add crumbled hard-boiled egg, white wine vinegar, Dijon mustard, mayonnaise, and hot sauce. Mix well and refrigerate.
  2. In a mixing bowl, whisk together cake flour and baking soda. Gradually add cold beer, stirring gently to create a smooth batter. Let it rest for 15-20 minutes.
  3. Heat oil in a deep pot over medium-high heat to about 350°F (175°C). Check oil temperature by dropping a small amount of batter into it.
  4. Pat halibut dry and season both sides with salt.
  5. Dip each seasoned halibut fillet into the batter, ensuring it is fully coated.
  6. Lower battered fillets into hot oil, frying for 4-5 minutes until golden brown. Use a slotted spoon to turn fish halfway through.
  7. Remove fillets from oil and place on paper towels to drain excess oil. Serve hot with tartar sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Ensure halibut is dry for crispy results. Resting the batter is crucial for texture. Fry in batches to avoid overcrowding.

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