Beer Battered Halibut

This beer battered halibut is made with basic ingredients that creates a crunchy coating around the sweet and buttery fish.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 525kcal

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

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.