Beer Batter Halibut Recipes

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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



Beer-Battered Halibut with Tartar Sauce image

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.

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

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



Beer Batter Halibut image

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

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)

BEER-BATTERED FISH AND CHIPS

Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Beer-Battered Fish and Chips image

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.

Canola oil, for frying
4 to 6 golden potatoes, peeled
Fine salt
2 pounds skinless white fish fillet, such as cod, sablefish or halibut, cut into 6 to 8 palm-size pieces
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon baking soda
1 1/3 cups cold beer
Malt vinegar, tartar sauce or HP Sauce for serving, optional

BEER BATTER FISH MADE GREAT

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10



Beer Batter Fish Made Great image

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.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

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



Beer Battered Halibut image

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

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)

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



Beer Batter for Halibut or Chicken image

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.

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

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