Beer Battered Halibut

Because of where we live a good fish fry is a hour away. Looked on the net for a good recipe as there was some halibut in the freezer calling my name. Michael Smith - Chef at Home - had an interesting looking and sounding recipe. Am I ever glad that I gave this a try. No more fish fry traveling for this girl. Very crispy and does not turn soggy after sitting.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 pieces

Ingredients

• 4  halibut fillets (8 oz. each )
• 1  cup flour
• 1⁄2 cup cornstarch
• 1  teaspoon baking powder
• 12  ounces dark beer
• 1  dash  salt and pepper
•  flour (for dredging)

Directions

1. Pat halibut filets dry and dredge in extra flour. Mix together flour, cornstarch, baking powder and dash of each salt and pepper. Add enough of the beer to make a pancake-like batter. ( Not too runny but thick enough to coat fish). Do not over stir as batter will become tough.
2. Coat fish in batter and let extra drip off back into bowl.
3. Oil should be preheated at 365.
4. Place carefully in hot oil and cook for 8 - 10 minutes until golden in colour and fish is cooked.