BEER-BATTERED HALIBUT WITH TARTAR SAUCE
Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.
Provided by Chris Pandel
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
- For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
- Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.
BEER BATTER HALIBUT
Make and share this Beer Batter Halibut recipe from Food.com.
Provided by Alison of the North
Categories Halibut
Time 29m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Divide halibut fillet into approximately 1.5" cubes.
- Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
- The remaining beer is yours to enjoy.
- Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
- Make a test piece:.
- Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
- When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
- Serve warm with tartar sauce.
Nutrition Facts : Calories 648.1, Fat 12.7, SaturatedFat 2.2, Cholesterol 245.4, Sodium 458.9, Carbohydrate 19, Fiber 0.4, Sugar 0.2, Protein 96.5
BEER BATTER FOR HALIBUT OR CHICKEN
This recipe was given to me by an Alaskan friend. I have not tried it yet (we don't eat much fried foods), but knowing the source, I'm sure it is good!
Provided by ChipotleChick
Categories Halibut
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375.
- Beat egg, and add remaining ingredients.
- Rinse and dry meat on paper towels in order for it to hold batter.
- Dip meat into batter and place in deep fryer or skillet.
- Cook for approx 4 minutes or until golden brown.
- Drain on paper towels.
BEER BATTERED HALIBUT
Steps:
- Heat oil to 375 degrees
- Thaw, pat dry, and season halibut to taste with salt and pepper
- Combine flour, garlic powder, paprika, salt and pepper
- Stir egg into flour mixture
- Gradually stir beer into mixture until a thin batter has formed. You should be able to see the fish through the batter after it has been dipped
- Dip fish into batter and then place in oil. Flip once or until golden brown on both sides. Drain on wire rack or paper towel lined plate
- Serve warm with your favorite side of coleslaw or french fries
CRISPY BEER BATTERED HALIBUT
This flash-fried Beer Battered Halibut is crispy on the outside, tender and flaky on the inside, full of flavor, and ready in under 20 minutes!
Provided by Marley Goldin
Categories Dinner
Time 19m
Number Of Ingredients 7
Steps:
- Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
- Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
- Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
- In a second shallow bowl, add 1/4 cup of whole wheat flour.
- Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
- Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil-the battered fish will stick together if they get too close.
- Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
- Serve immediately with lemon wedges.
POOR MAN'S BEER BATTER FISH
This is a SUPER EASY AND FAST not to mention CHEAP and NO MESS way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket. Great for camping!
Provided by PSYCHOSKITCHIN
Time 9m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat.
- Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
- Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
- Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 17.6 g, Cholesterol 74.8 mg, Fat 11.2 g, Protein 25.6 g, SaturatedFat 1.5 g, Sodium 335.6 mg, Sugar 2.8 g
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
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