My husband is not a man of the sea, therefor making Fresh Beer Battered Halibut from his catch is new. His fishing capabilities have been growing each year thanks to an annual trip to the Queen Charlotte Islands each spring. At the QCL he manages to catch a decent haul and has yet to arrive home empty handed. Being a gal from PEI, this little adventure is coming in handy for my seafood indulgences.
This recipe is a simple beer batter fish n’ chips using boneless, skinless, Halibut. I have added some lemon, seasoning salt, and cracked pepper for flavouring. You really can’t go wrong with this meal. It is a great seafood treat the family will enjoy and although the frying can get messy at times, it’s worth it.
Fresh beer battered HalibutPrint This
- (4) 4oz portions of Fresh Halibut
- 1 Bottle of Corona (or any light beer)
- 1 Lemon
- 1 cup of Flour
- 1 tsp Hy’s seasoning salt
- 1 tsp cracked Black pepper
A deep fryer and oil for cooking.
- Preheat your Deep fryer to be at 360 degrees.
- Rinse your Halibut portions under cold water and pat dry with paper towel.
- In a medium sized mixing bowl add 1/2 cup of the flour. Using a lemon zester, zest about 1 tsp of lemon into the flour. Add 1/4 tsp of salt and 1/4 tsp of pepper.
- Using a whisk, add the beer slowly the bowl and mix well. You may not need it all. Just add until the mixture resembles a cake batter. Thick but pourable. It should drip off the whisk.
- On a large plate, add the remaining 1/2 cup of flour and salt and pepper. Mix to combine.
- One at a time, place the halibut on the plate and coat both sides with the flour.
- Dip into the beer batter and then place in the fryer. Repeat with each piece of fish.
- Cook for 7 minutes. The fish should be golden brown, and floating.
- Serve at once with The Ultimate Homemade French Fry and a side of Ketchup and/tarter sauce.
- Garnish with lemon halves and parsley.
If you don’t have a deep fryer, using a pot on the stove is fine however caution needs to be had. Make sure you have a candy thermometer to test the oil temperature, a deep pot to allow for the rolling boil of the oil, and monitor it carefully.