Beer Batter Halibut Recipes

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BEER BATTERED HALIBUT



Beer Battered Halibut image

Provided by Mary Younkin

Number Of Ingredients 8

1 1/2 lbs halibut (cut into 1" pieces)
1 1/2 cups all-purpose flour (I used 1 cup brown rice and 1/2 cup potato starch)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 bottle of your choice of beer (I used about 1 1/2 cups worth, I used a dark Mexican beer)
light flavored cooking oil

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



Beer-Battered Halibut with Tartar Sauce image

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

1 tablespoon chopped flat-leaf parsley
1 tablespoon Chopped tarragon
1 shallot, minced
6 Cornichons, minced
1 Hard-boiled egg
1 t white wine vinegar
Pinch salt
1 t Dijon mustard
1 cup mayonnaise
Hot sauce to taste
2 cups cake flour
1 t baking soda
12 ounces Good beer of your choice
4 cups Vegetable oil (more or less depending on pan size)
6 Skinless halibut fillets, about 2 oz each
1 t salt
Flaky sea salt to finish
Lemon wedges for garnish

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 FOR HALIBUT OR CHICKEN



Beer Batter for Halibut or Chicken image

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

vegetable oil
1 egg
1 teaspoon salt
1 cup flat beer
1 teaspoon sugar
1 teaspoon baking powder
1 cup flour
2 lbs halibut or 2 lbs chicken, skinned and cut into bite-sized pieces

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.

BEER BATTER HALIBUT



Beer Batter Halibut image

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

1/4 cup flour
1 teaspoon baking powder
1 egg
1 (12 ounce) can beer
1 1/2 lbs halibut fillets
vegetable oil (for deep frying)

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 BATTERED HALIBUT



Beer Battered Halibut image

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

4 halibut fillets (8 oz. each )
1 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
12 ounces dark beer
1 dash salt and pepper
flour (for dredging)

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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