Beer Battered Halibut With Tartar Sauce Recipes

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

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

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.

BEER-BATTERED FISH WITH TARTAR SAUCE

Steps:

• Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
• Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
• Heat about 3" of oil to approximately 365° in a medium sized pot.
• Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
• Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
• Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
• Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
• Repeat in batches with the remaining fish.
• Serve with the tartar sauce.