There’s nothing quite like a perfectly fried fish fillet. If you’re looking for a delicious, crispy, and golden-brown meal that tastes just like restaurant-quality fish and chips, this Beer Battered Halibut recipe is a must-try. The light and crispy beer batter perfectly coats the halibut, giving it a crunchy exterior while keeping the inside tender and juicy. Whether you’re making this for a family dinner or a fun weekend meal, this recipe is sure to be a crowd-pleaser.
Beer Battered Halibut: Crispy Perfection
This recipe is easy to prepare and uses a few simple ingredients that you likely already have at home. The beer in the batter adds an extra layer of flavor and helps create that signature crispy texture. Serve these crispy halibut fillets with tartar sauce, lemon wedges, or even make fish sandwiches for the next day. It’s a versatile dish that guarantees satisfaction with every bite.
Preparation Time: 15 minutes
Cooking Time: 16-24 minutes
Servings: 4-6
Equipment:
- Small bowl
- Medium mixing bowl
- Large sauté pan
- Whisk
- Paper towels
Beer Battered Halibut
They also make fantastic sandwiches the next day when paired with more tartar sauce and fresh lettuce. Whether you’re enjoying them fresh from the pan or as leftovers, these crispy fillets are sure to become a favorite in your meal rotation.
Ingredients:
- 3-4 lbs halibut filets (or substitute similar firm-fleshed fish)
- 2 egg whites
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- 1 cup beer
Directions:
- Prepare the fish: Cut the halibut into pieces about 3 inches square. If the pieces are more than an inch thick, slice them horizontally to create thinner portions. Pat each piece dry with a paper towel to remove excess moisture.
- Beat the egg whites: In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Make the batter: In a medium mixing bowl, whisk together the flour, salt, and 2 teaspoons of canola oil. Slowly pour in the beer, whisking until just smooth. Gently fold in the beaten egg whites to lighten the batter.
- Heat the oil: Heat about 1/2 inch of canola oil in a large sauté pan over medium heat. Once the oil is hot, reduce the heat to medium-low to maintain an even cooking temperature.
- Fry the fish: Dip each halibut piece into the batter, coating it evenly. Carefully place the battered fish into the hot oil, frying each piece for about 8-12 minutes per side, depending on the size and thickness. Fry until the outside is golden brown and crispy, and the fish is cooked through.
- Drain and serve: Once cooked, transfer the fish to a plate lined with paper towels to drain excess oil. Serve immediately with tartar sauce and lemon wedges, if desired.
These beer-battered halibut fillets are crispy, tender, and full of flavor.