Prep 20 mins
Cook 10 mins
This is a combo of recipes and then my own added twist of using ginger beer. It gives a very slight warmth . Halibut is listed but use any fish you like battered. I have used tilapia. NOTE: the recipe calls for a 296 ml bottle of ginger beer approx 12 ounces or 1 1/4 cup. DO NOT just toss the whole amount of ginger beer in since flour brands and weather can make flour somewhat unpredictable. LOL I add about 3/4of the amount and then slowly add more until I get a good coating consistency. Batter should be slightly runny. Try not to overmix since it can lead to a tough and not crispy coating. I also dredge the fish in cornstarch instead of flour . Can't remember where I read to do this but what a difference. Can also add a dash of chili or cayenne. Cook and prep times are approximate
- 4 -8 ounces halibut fillets
- 1 cup all-purpose flour
- 1⁄2 cup cornstarch
- 1 teaspoon baking powder
- 1 -296 millilitre bottle ginger beer
- salt and pepper
- 1⁄2 cup cornstarch, approx (for dredging)
- Heat deep fryer to 365 F.
- Whisk together flour, cornstarch, baking powder and salt and pepper.
- Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
- Dredge halibut in cornstarch then dip in batter.
- Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
- Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
This needs 20 stars. I was so please with the color andhe taste was outstanding. I used ginger ale because the stores here don't carry ginger beer. I used tilapia. I served it with "Spicy Cajun Bacon Cabbage Slaw Skillet", french fries, bacon wrapped scallops and hush puppies. This will be made again. Made for Photo Tag.