This beer battered halibut is made with basic ingredients that creates a crunchy coating around the sweet and buttery fish.
When it comes to seafood, there are plenty of options - from tandoori salmon to grilled haddock to smoked lobster tails to shrimp piccata.
But is there much bettered than fried fish? No I'm not talking about boring fish sticks. This beer battered halibut is crunchy, flaky and perfectly seasoned.
Why This Recipe Works
- Light and Crispy Texture - The combination of flour, cornstarch, and baking powder in the batter, along with the carbonation from the beer, creates bubbles and air pockets when fried. This results in a light and crispy texture that enhances the eating experience. For a similar result but different protein, you could try chicken tempura.
- Flavor Infusion - The addition of beer to the batter not only contributes to the texture but also imparts a unique flavor. The beer's yeast, hops, and malt add depth and complexity to the batter, enhancing the taste of the fish.
- Versatility - While this recipe calls for halibut, it can be used for a variety of fish, including cod, haddock, or tilapia. It can also be adapted to accommodate personal preferences by adding spices, herbs, or even a touch of citrus zest for added flavor.
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Ingredient Notes
- Halibut - When it comes to fish, I always go for wild caught if at all possible but farm-raised works too. Ensure that the fish is fresh and of high quality for the best taste and texture.
- Flour - All-purpose flour is commonly used in beer batter recipes. It provides structure and helps create a crispy coating. However, you can also combine all-purpose flour with other flours like cornstarch or rice flour to achieve a lighter texture.
- Seasonings - Seasonings play a crucial role in enhancing the flavor of the beer batter. I use paprika, garlic powder, Old Bay, salt and black pepper. Adjust the amount of seasonings according to your taste preferences.
- Baking Powder - Adding baking powder to the batter helps create a lighter and fluffier texture. It reacts with the beer's carbonation, resulting in bubbles that contribute to the crispy coating.
- Beer - Opt for a light and crisp beer, such as a lager or pale ale, for the batter. The carbonation in the beer contributes to the lightness and crispiness of the final result. Experiment with different beer flavors to add subtle nuances to the batter.
- Oil for Frying - Choose a high smoke point oil like vegetable oil, canola oil, or peanut oil for deep frying the beer battered fish.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- While this recipe calls for halibut, other white fish like cod, haddock or tilapia work well. You can also experiment with other firm and mild-flavored fish such as catfish, snapper, or grouper.
- Instead of all-purpose flour, you can use alternative flours like rice flour, cornstarch, or a gluten-free flour blend to make the batter gluten-free. Keep in mind that the texture and flavor of the batter may vary with different flour choices.
- Customize the seasonings based on your taste preferences. Experiment with different herbs and spices like thyme, oregano, cumin, or smoked paprika to add unique flavors to the batter.
- Baking powder helps create a light texture, but if you prefer not to use it, you can omit it altogether. The batter will be slightly denser, but it will still provide a crispy coating.
- If you prefer not to use beer or want to explore different flavors, you can substitute it with sparkling water, soda water, or even non-alcoholic beer. These alternatives will still provide carbonation to create a light and crispy batter.
- Choose oils with high smoke points for deep frying, such as vegetable oil, canola oil, peanut oil or sunflower oil. If you prefer a different oil for flavor, consider using options like avocado oil or grapeseed oil.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a bowl before adding the egg and beer, whisking until combined.
Add the fish to the batter. Then fry for 3-4 minutes in a pot of oil at 375°F or until done.
FAQs
While baking can be an alternative, it will result in a different texture. Beer battered fish is traditionally deep-fried to achieve a crispy coating. Baking may result in a less crispy outcome.
Fry the halibut for about 3 to 4 minutes, or until it turns a golden brown color. Cooking times may vary slightly depending on the thickness of the fish fillets.
The easiest way to tell if the halibut is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish should flake easily when it's done.
If you want to use an internal thermometer, it should be between 140-145°F.
While beer battered fish is best enjoyed immediately after frying, you can keep it warm in a low-temperature oven for a short period. However, it is generally recommended to serve it fresh for the best taste and texture.
Classic accompaniments include tartar sauce, malt vinegar, coleslaw, French fries, or a side of fresh lemon wedges for squeezing over the fish. Or you could really step up your game with these Parmesan truffle fries.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - Needed to mix the batter together.
- Skillet/Dutch oven - You want something large enough to fry the fish.
- Candy thermometer - Helps you monitor the exact temperature of the oil.
- Spider strainer - So you can remove the fish from the oil and letting the excess oil drip off.
Pro Tips/Recipe Notes
Mastering perfectly crisp and flaky fried fish is easier than you might think. Just keep an eye out for a few important factors, and success will be guaranteed every time.
- Cold Ingredients - Ensure that both the beer and the fish are cold before preparing the batter. Cold ingredients help create a lighter and crispier texture.
- Dry Fish - Pat the fish fillets dry with a paper towel before dipping them into the batter. Moisture on the surface of the fish can prevent the batter from adhering properly, resulting in a less crispy coating.
- Avoid Overcrowding - Fry the fish in small batches, ensuring that there is enough space between the pieces. Overcrowding the pot can lower the oil temperature and result in soggy, less crispy fish.
- Maintain Consistent Heat - Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and a less crispy crust. Adjust the heat as needed to maintain the desired frying temperature.
- Drain Excess Oil - After frying, allow the beer battered fish to drain on a wire rack or a paper towel-lined plate to remove excess oil. This step helps preserve the crispness of the batter.
- Serve Immediately - Enjoy the beer battered halibut immediately after frying. The longer it sits, the more likely it is to lose its crispiness. Serve it piping hot for the best texture and flavor.
Other Seafood Recipes
If you’ve tried this beer battered halibut or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you love halibut, this smoked halibut is also a great option. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Beer Battered Halibut
Ingredients
- 1 lb halibut
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- 1 egg, beaten
- 1 ⅓ cups beer
- canola or vegetable oil for frying
- lemon wedges
Instructions
- Heat pot of oil at least 3" deep to 375°F.
- Slice halibut into stick shapes, about 1x3 inches. Pat dry with paper towel and season with salt and pepper.
- In a medium bowl, mix together the flour, paprika, garlic powder, Old Bay seasoning, salt, baking powder and black pepper. Stir in the egg before adding the beer, whisking until it is no longer lumpy.
- Working in batches, dip the fish one piece at a time into the batter before adding to the oil. Cook for 3 to 4 minutes, or until it is golden brown. Drain on a wire rack and serve
Notes
- Cold Ingredients - Ensure that both the beer and the fish are cold before preparing the batter. Cold ingredients help create a lighter and crispier texture.
- Dry Fish - Pat the fish fillets dry with a paper towel before dipping them into the batter. Moisture on the surface of the fish can prevent the batter from adhering properly, resulting in a less crispy coating.
- Avoid Overcrowding - Fry the fish in small batches, ensuring that there is enough space between the pieces. Overcrowding the pot can lower the oil temperature and result in soggy, less crispy fish.
- Maintain Consistent Heat - Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and a less crispy crust. Adjust the heat as needed to maintain the desired frying temperature.
- Drain Excess Oil - After frying, allow the beer battered fish to drain on a wire rack or a paper towel-lined plate to remove excess oil. This step helps preserve the crispness of the batter.
- Serve Immediately - Enjoy the beer battered fish immediately after frying. The longer it sits, the more likely it is to lose its crispiness. Serve it piping hot for the best texture and flavor.
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