Delicious Beer Battered Halibut Recipe
This recipe for Delicious Beer Battered Halibut features crispy, golden fried halibut fillets coated in a light and airy beer batter. Served with a zesty homemade tartar sauce that combines herbs, pickles, and a hint of heat, this dish offers a delightful balance of flavors and textures perfect for a satisfying seafood meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Tartar Sauce
- 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
Beer Batter
- 2 cups cake flour
- 1 teaspoon baking soda
- 12 oz of your favorite beer
For Frying
- 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
- Prepare the Tartar Sauce: In a bowl, combine chopped parsley, tarragon, minced shallot, and minced pickles. Crumble the yolk of a hard-boiled egg and dice the white, then add both to the mixture. Stir in white wine vinegar, a pinch of salt, Dijon mustard, mayonnaise, and hot sauce to taste. Mix well and set aside to allow flavors to meld.
- Mix the Beer Batter: In a large bowl, sift together the cake flour and baking soda with a fork to aerate. Gradually pour in the beer while stirring continuously until the batter is smooth and thin enough to coat the fish evenly without lumps. Set aside briefly to rest.
- Prepare the Oil for Frying: Fill a deep, heavy-bottomed pan with cooking oil leaving about 2 inches of space from the rim. Heat the oil to 350°F (175°C). Test readiness by dropping bits of batter into the oil; if they float and sizzle, the oil is ready. Remove test pieces with a slotted spoon.
- Season the Fish: Sprinkle salt evenly on both sides of each halibut fillet to enhance flavor before battering.
- Batter and Fry the Fish: Dip each seasoned halibut fillet into the beer batter, allowing excess batter to 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 necessary. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Plate the crispy halibut fillets with the homemade tartar sauce on the side. Garnish with flaky sea salt and lemon wedges. Enjoy the delightful combination of crispy fish and tangy sauce.
Notes
- Use a light beer such as a lager or pilsner for the batter to keep it airy.
- Ensure the oil temperature is steady at 350°F to avoid greasy fish.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
- The tartar sauce can be made ahead and refrigerated for up to 2 days.
- Flaky sea salt added after frying enhances the texture and flavor.
- Serve immediately for the best crispy texture.
Keywords: beer battered halibut, fried fish recipe, homemade tartar sauce, crispy halibut, seafood fry
