Introduction

Enjoy the crispy, golden perfection of beer battered halibut paired with a tangy homemade tartar sauce. This dish combines delicate fish with a light, bubbly batter for a satisfying meal that’s perfect for any occasion.

A white bowl holds five pieces of golden-brown fried fish with crispy, bumpy textures on the outside. One piece is broken open, showing soft, white, flaky fish inside, covered with a creamy white sauce dotted with black specks. The bowl sits on a white marbled surface, with small lemon wedges placed around it, showing bright yellow and pale yellow colors. A small white bowl with a similar creamy sauce appears in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 minced shallot
6 small pickles, minced
1 hard-cooked egg
1 teaspoon white wine vinegar
A small pinch of salt
1 teaspoon Dijon mustard
1 cup mayonnaise
Hot sauce to taste
2 cups cake flour
1 teaspoon baking soda
12 oz of your favorite beer
4 cups cooking oil (adjust for pan size)
6 skinless halibut fillets, about 2 oz each
1 teaspoon salt
Flaky sea salt for finishing
Lemon wedges for serving

Instructions

Step 1: Prepare the tartar sauce by combining chopped parsley, tarragon, minced shallot, and minced pickles in a bowl. Crumble the yolk of the hard-cooked egg and dice the white, then add both to the mixture. Stir in white wine vinegar, a small pinch of salt, Dijon mustard, mayonnaise, and hot sauce to your taste. Mix well and set aside to meld flavors.
Step 2: In a large bowl, combine cake flour and baking soda. Gradually pour in the beer while stirring continuously until the batter is thin and smooth with no lumps. Set aside briefly to rest.
Step 3: Pour cooking oil into a deep, heavy-bottomed pan, filling no more than 2 inches from the rim. Heat the oil to 350°F (175°C). Test readiness by dropping small bits of batter into the oil; if they float and sizzle, it’s ready. Remove test pieces with a slotted spoon.
Step 4: Season halibut fillets with salt on both sides to enhance flavor evenly.
Step 5: Dip each fillet into the beer batter, letting excess drip off. Carefully lower the fillets halfway into the hot oil to form a crust, then fully submerge to fry until crispy and golden brown. Fry in batches if needed. Remove with a slotted spoon and drain on paper towels.
Step 6: Serve the crispy halibut fillets hot with the homemade tartar sauce and lemon wedges on the side. Enjoy the delightful contrast of flavors and textures!

Tips & Variations

Use a light lager or pilsner beer for a crisp, mild batter flavor.
For a spicier tartar sauce, increase the hot sauce or add a pinch of cayenne pepper.
Try substituting halibut with cod or haddock for a budget-friendly alternative.
Ensure the oil temperature remains steady at 350°F to avoid greasy or undercooked batter.

Storage

Store any leftover fried halibut in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer at 375°F for 5-7 minutes to crisp up the batter again. Keep tartar sauce refrigerated for up to 3 days and stir before serving.

How to Serve

In a white bowl, four pieces of golden-brown fried fish are stacked, with one piece on top showing a bite taken out, revealing the soft, white flaky fish inside; the batter is crispy and textured. Behind the bowl, there are two small white bowls, one containing lemon wedges and the other a white creamy sauce with green herbs. The scene is set on a white marbled surface with part of a gray cloth visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this recipe?

Yes, firm white fish like cod, haddock, or pollock work well with beer batter and can be used as alternatives to halibut.

What if I don’t have beer on hand?

You can substitute sparkling water or club soda to create a light and bubbly batter, though the flavor will be less rich than with beer.