Beer Batter Halibut Recipes

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Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer


  • 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


Beer Batter for Halibut or Chicken image

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

vegetable oil
1 egg
1 teaspoon salt
1 cup flat beer
1 teaspoon sugar
1 teaspoon baking powder
1 cup flour
2 lbs halibut or 2 lbs chicken, skinned and cut into bite-sized pieces


  • 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 Batter Halibut image

Make and share this Beer Batter Halibut recipe from

Provided by Alison of the North

Categories     Halibut

Time 29m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/4 cup flour
1 teaspoon baking powder
1 egg
1 (12 ounce) can beer
1 1/2 lbs halibut fillets
vegetable oil (for deep frying)


  • 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 image

As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.

Provided by Letty Simmet

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 8

Number Of Ingredients 5

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ cups beer


  • In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g


Beer-Battered Halibut with Tartar Sauce image

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

1 tablespoon chopped flat-leaf parsley
1 tablespoon Chopped tarragon
1 shallot, minced
6 Cornichons, minced
1 Hard-boiled egg
1 t white wine vinegar
Pinch salt
1 t Dijon mustard
1 cup mayonnaise
Hot sauce to taste
2 cups cake flour
1 t baking soda
12 ounces Good beer of your choice
4 cups Vegetable oil (more or less depending on pan size)
6 Skinless halibut fillets, about 2 oz each
1 t salt
Flaky sea salt to finish
Lemon wedges for garnish


  • 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-Battered Fish and Chips image

Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Canola oil, for frying
4 to 6 golden potatoes, peeled
Fine salt
2 pounds skinless white fish fillet, such as cod, sablefish or halibut, cut into 6 to 8 palm-size pieces
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon baking soda
1 1/3 cups cold beer
Malt vinegar, tartar sauce or HP Sauce for serving, optional


  • Preheat the oven to 250 degrees F.
  • For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
  • Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
  • Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
  • For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
  • To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
  • Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
  • Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.

More about "beer batter halibut recipes"

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2018-12-01  · Crispy Battered Halibut Recipe with No Beer. By: Author Nicole Johnson. Posted on Last updated: August 26, 2021. Categories Fish, Main Dish, Recipes, …
4.5/5 (31)
Total Time 20 mins
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Calories 134 per serving
  • Prep your fish by removing the skin (if any) and cutting into pieces sized about as big as a deck of cards prior to mixing your batter.
  • Preheat your oil as well. Ideal frying temperature is about 365. If the oil is not hot enough you'll end up with greasy fish. If it's too hot you'll burn the batter before the fish is cooked through. The batter needs to be used immediately after it's mixed. Baking powder is temperamental and doesn't wait for cold oil!
  • Combine all the dry ingredients except for the bread crumbs, and stir well to evenly distribute. Stir in the cold water and immediately dip fish in the batter, and then do a quick coat in the bread crumbs and carefully put into the preheated oil.
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2019-06-24  · 1 Egg. Instructions. Heat oil to 375 degrees. Thaw, pat dry, and season halibut to taste with salt and pepper. Combine flour, garlic powder, paprika, salt and …
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2017-08-31  · This recipe, Beer Battered Halibut, is so easy and delicious that it’s sure to become one of your favorites too! Beer Batter. One of the great things about this recipe is its simple batter. It’s …
Category Lunch, Dinner
Total Time 30 mins
Estimated Reading Time 2 mins
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2021-03-01  · Fish with white fillets are ideal for beer batter. Fish with large flakes, like halibut and redfish, really shine for frying. Cut bigger fillets into one-inch-thick pieces for a good fillet-to-batter …
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  • When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don’t overwork it. Add a couple ice cubes to the batter.
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2012-08-23  · This Beer Battered Fish Recipe was so good I couldn’t resist sharing right away. Beer Battered Halibut. My family has been enjoying halibut and salmon almost every week lately, ever …
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  • Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
  • Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.
  • Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!
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2021-02-14  · I’ve shared some halibut recipes with you before. Our Traeger Parmesan Halibut was delicious, and this Crispy Battered Halibut with NO Beer has been really popular on Pinterest for …
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  • Place the potato slices into a large bowl and drizzle with the olive oil, salt, and pepper. Toss to combine.
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2021-06-11  · For Beer Battered Halibut. In a large bowl add flour, salt, pepper, garlic, and paprika. Mix them properly and then add enough beer to make inconsistent. Whisk the mixture accordingly. Cut the fish into small pieces and leave it in a bowl. In a saucepan pour the oil and put it over the medium heat.
Calories 412
Cholesterol 125.5 mg
Carbohydrates 27.4 g
Sodium 815.2 mg
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3⁄4 tsp salt. 1⁄2 tsp pepper. 1 1⁄2 lbs halibut fillets. Directions. 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. Add oil to frying pan until oil is approximately 1/2 the height of the ...
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2021-07-21  · This recipe is such an awesome way to allow this sustainable seafood to shine! Beer Battered Halibut Tips and Tricks. Remove Your Skins . Since we are coating the fish in batter, we want to make sure we have fish that is completely free from skin and bones. While you can often buy it this way, a lot of fish comes with skin on one side. You’ll have to remove the skin first, while the fish is ...
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2021-10-11  · Double musky beer batter recipe. Should contain no more than 14 t liquid. Add butter spoon by spoon to egg mixture beating slowly after each addition. Halibut chunks dipped in beer batter and pecans deep fried served with home fries and a cocktail béarnaise sauce duo. Beer Batter recipe Ingredients 2-34 cups flour 2 Tablespoons oil 2 whole eggs 34 teaspoon salt Dash pepper 1-12 …
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Beer battered halibut (or whatever type of fish you choose). Team this up with the chips and tartar sauce (Highly reccomend the tartar sauce) and you are ready for a hell of a meal. Delicious, make your own beer battered halibut. It’s cheaper than the restauant, but I usually like making my own fish and chips to eat at 1 am when all the restaurants are closed instead of saving money. Hey, it ...
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Best Beer Batter Halibut Recipe 2 hours ago Get All . World Best Fish Cooking Recipes: Beer Batter For Halibut. 9 hours ago Get All . 2 lbs halibut or 2 lbs chicken, skinned and cut into bite-sized pieces ; Recipe. 1 heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375. 2 beat egg, and add remaining ...
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Mix krusteaz and beer together to make a thin batter. Season to taste. Dip halibut chunks in batter, then into ... Deep fry until golden brown. Ingredients: 6 (chunks .. mayonnaise ...) 5. FISH AND CHIPS. 1. Cut fish into medium-size ... pepper, paprika, and beer in mixing bowl; beat with ... then dip in batter.
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Top Asked Questions

How long does it take to make beer battered halibut?
Pour in beer and whisk until just smooth. Fold in egg whites. Heat about 1/4 inch of canola oil in a large sauté pan, then reduce heat to medium-low. Dip each piece of fish into the batter and fry for about 8-12 minutes per side, depending on size and thickness.
How do you make beer batter for fish?
Directions. 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.
What's the best way to cook a halibut?
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.
How long does it take to deep fry a halibut steak?
Dredge Halibut Steaks in seasoned flour, pat in on fish to remove excess flour. Dip flour coated fish into batter, let excess drip off and slowly add to hot oil. Deep fry (about 5 minutes, depending on the thickness of the fish).

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