Prep 25 mins
Cook 4 mins
Serious comfort food from an Alaskan fisherman's wife's 'galley'. Thanks Mom!
- 59.14 ml flour
- 4.92 ml baking powder
- 1 egg
- 340.19 g can beer
- 680.38 g 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.
When deep frying anything, the temperature of the oil makes all the difference. I used this recipe, and the batter was light and crisp, I just made sure the oil was sizzling hot. I prefer to add salt and pepper afterwards, as guests have their own preferences. Thanks for a great simple recipe! Chris
I didn't care for this recipe. This batter is a spongy pancake batter. Your fish won't have a crispy crust, instead it will be a soft, cake-like spongy pancake coating. Cut out the baking powder and maybe less egg and it would be far superior.