Beer Battered Halibut
Prep Time: 20 minutes
|
Cook Time: 12 minutes
420 Calories
|
3-4 Servings
Ingredients
1 lb. Halibut, sliced into 1-1 1/2-inch-thick pieces
1 1/2 cups all-purpose flour, divided
2 tbsp cornstarch
1/2 tsp paprika
1 tsp baking powder
1 tsp salt, divided
1/4 tsp cracked black pepper
1/4 tsp garlic powder
12 oz. cold beer (ale or lager)
Canola or vegetable oil for frying
Lemon wedges for serving
1 cup mayonnaise
1/4 cup minced dill pickles
1 tbsp grated yellow onion
1 tsp stone ground mustard
1 tbsp dill pickle juice
1 tbsp fresh lemon juice
1/4 tsp cracked black pepper
Directions
Step 1
Blot pieces of halibut with paper towel to remove excess moisture. Place in shallow bowl and sprinkle with 1/2 teaspoon of sea salt. Gently mix with hands to evenly season. Set aside for 5-10 minutes
Step 2
Stir together ingredients for tartar sauce in a small bowl. Refrigerate until serving.
Step 3
Blot pieces of halibut once more with paper towel to remove moisture. This will help keep the fish from becoming soggy when frying. Dredge pieces of halibut in 1/2 cup of flour in a clean shallow bowl.
Step 4
Heat 1 inch of oil in a large frying pan until oil reaches 370-375ºF. While oil heats, whisk together 1 cup of flour, cornstarch, paprika, 1/2 teaspoon of salt, cracked pepper and garlic powder in a medium mixing bowl. Gradually whisk in beer until just combined. There will still be some small lumps in batter.
Step 5
Shake excess flour from a piece of halibut and allow the flour to fall back into bowl. Dip halibut in batter and allow excess to drip back into bowl. Carefully place into hot oil. Work in batches of 4-5 pieces at a time to avoid overcrowding frying pan. Cook for 4-6 minutes, turning pieces with tongs once the sides are golden brown.
Step 6
Place cooked fish on a paper towel lined baking sheet topped with a wire cooling rack while cooking remaining fish. Serve hot with tartar sauce for dipping and lemon wedges.
