BEER BATTER FISH MADE GREAT
- 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
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
Yield 4 serving(s)
Number Of Ingredients 8
- 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
- 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
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
Number Of Ingredients 5
- 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
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
Yield 6 servings
Number Of Ingredients 18
- 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
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
Yield 4 servings
Number Of Ingredients 11
- 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"
CRISPY BATTERED HALIBUT RECIPE WITH ... - OR WHATEVER …
4.5/5 (31)Total Time 20 minsCategory Main DishCalories 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.
HOW TO MAKE BEER-BATTERED ALASKAN HALIBUT - VALERIE & …
BEER BATTERED HALIBUT - MARITHYME SEAFOOD COMPANY
Cuisine HalibutCategory Main Dish
CRISPY PANKO FISH TACOS: BEER BATTERED PANKO ... - TORI AVEY
4.9/5 (77)Uploaded 2020-04-19Category Main CoursePublished 2012-07-19
BEER BATTERED HALIBUT - CHEF SHAMY
Category Lunch, DinnerTotal Time 30 minsEstimated Reading Time 2 mins
THE BEST BEER BATTERED FISH - MEATEATER
Cuisine AmericanCategory MainServings 3-4
- 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.
BEER BATTERED HALIBUT - BAREFEET IN THE KITCHEN
Reviews 17Estimated Reading Time 5 minsServings 7-8
- 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!
AIR FRYER PARMESAN CRUSTED HALIBUT - OR WHATEVER YOU DO
4.5/5 (37)Total Time 20 minsCategory FishCalories 722 per serving
- Coat the fish in the mayo mixture and then roll in the crackers to cover all sides. Carefully place into the air fryer in a single layer, not touching the sides or each other, in your air fryer. (Spray the rack with cooking spray if it is not well-seasoned and if things tend to stick.) Repeat with the other filet(s).
AIR FRYER BEER BATTERED FISH AND CHIPS - EMILY ENCHANTED
Reviews 1Category Main Dish RecipesCuisine AmericanTotal Time 45 mins
- Place the potato slices into a large bowl and drizzle with the olive oil, salt, and pepper. Toss to combine.
- Cook the potatoes in the air fryer for 7-10 minutes, toss the fries and cook for an additional 5-7 minutes (or until the fries have reached your desired crispness).
BEER BATTERED HALIBUT RECIPE WITH TARTAR SAUCE - THEFOODXP
Calories 412Cholesterol 125.5 mgCarbohydrates 27.4 gSodium 815.2 mg
RECIPE: BEER-BATTERED ALASKA HALIBUT - ANCHORAGE
Author Visit Anchorage
CRISPY BEER BATTERED HALIBUT - MARLEY'S MENU
Reviews 2Servings 4Cuisine AmericanCategory Dinner
BEER BATTERED FISH – RACHEL ON THE RANCH
SEAFOOD: ALASKAN BEER BATTERED HALIBUT | KEEPRECIPES: YOUR ...
DOUBLE MUSKY BEER BATTER RECIPE - MY RECIPES
ENGLISH PUB STYLE BEER BATTERED HALIBUT ... - RECIPESBEER.COM
BEST BEER BATTER HALIBUT RECIPE - SHARE-RECIPES.NET
BEER BATTERED HALIBUT - RECIPES | COOKS.COM
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #healthy #main-dish #seafood #american #kid-friendly #low-fat #fish #deep-fry #stove-top #dietary #low-sodium #low-saturated-fat #low-calorie #comfort-food #high-protein #low-carb #high-in-something #low-in-something #saltwater-fish #halibut #taste-mood #equipment #number-of-servings #technique
You'll also love
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).