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Beer Battered Halibut

Crispy Beer Battered Halibut That Beats Takeout Any Day

This Crispy Beer Battered Halibut recipe features a light batter and is perfect for any dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Pacific Halibut or substitute with Atlantic halibut or thawed frozen halibut
For the Batter
  • 1 cup Cake Flour all-purpose flour can work in a pinch
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 1 cup Cold Beer lager or pale ale, or non-alcoholic beer if preferred
  • 1 teaspoon Salt flaky sea salt can be used as finishing touch
For the Tartar Sauce
  • 1/2 cup Mayonnaise providing richness and depth
  • 1 tablespoon White Wine Vinegar adjust based on your taste preference
  • 1 teaspoon Dijon Mustard adjust amount according to liking
  • 1/4 cup Cornichons chopped for crunch
  • 1 tablespoon Shallots finely diced for sweetness
  • 2 tablespoons Parsley freshness is key
  • 1 teaspoon Tarragon offers unique taste with seafood
  • 1 piece Hard-Boiled Egg can skip if you're in a hurry

Equipment

  • Large mixing bowl
  • medium bowl
  • Heavy-bottomed pan
  • Slotted spoon
  • Plate
  • Paper towels

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine parsley, tarragon, shallots, and cornichons. Add hard-boiled egg, mayonnaise, white wine vinegar, and Dijon mustard. Mix until blended and set aside.
  2. In a large mixing bowl, whisk together cake flour and baking soda. Gradually add cold beer, stirring until smooth. Allow to rest for 15-20 minutes.
  3. In a heavy-bottomed pan, heat oil to 350°F (175°C). Test with a small bit of batter; it should sizzle and float.
  4. Pat halibut fillets dry with paper towels and season with salt. Dip each fillet into the batter and shake off excess.
  5. Lower battered halibut into hot oil, frying in batches for 4-6 minutes until golden and crispy. Use a slotted spoon to turn fish halfway through.
  6. Remove cooked halibut using a slotted spoon and drain on a plate lined with paper towels. Serve hot with tartar sauce and sides of choice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 100mgSodium: 700mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze on a baking sheet then transfer to a freezer-safe bag for up to 1 month.

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