This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.
Stop buying frozen fish sticks and learn how to make them yourselves. You must use a candy thermometer to get the exact temperature of the oil correct. These fried fish are flaky, crunchy and perfectly seasoned. There is no need to be concerned with alcohol consumption as the alcohol is cooked off in the oil.
If you love this recipe, feel free to try my Seafood Boil Bag or my Peruvian Ceviche.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Cod, Tilapia or Halibut
- Flour
- Garlic powder
- Chili powder
- Egg
- Light beer
- Oil
See recipe card for Beer Battered Halibut quantities.
Instructions
In a large bowl, mix the flour, garlic powder, and chili powder. Whisk in the egg and beer. Let it sit for 10 minutes before dipping. Pat the fish dry with paper towels and add the salt and pepper on it. Dip the fish into the mixture and place on a plate.
In a large pot over medium heat, add 3 inches deep of oil and heat to 375°F (Must use candy thermometer!) Working in batches, drop the fish in heated oil. Fry until golden and the fish is cooked through, about 2-3 minutes on each side.
Remove and place on a wire rack.
Serve with lemon wedges, tartar sauce, and/or fries.
Hint: Do not overcrowd the fish. Start with a few pieces and eventually will fry perfectly.
Substitutions
White fish: I used Halibut for this recipe but you can use cod or tilapia.
Flour: I used all-purpose flour for this recipe but if you want this to be keto, you can use almond flour instead.
Seasoning: I used a mix of garlic and chili powder but feel free to use onion powder or cayenne pepper.
Egg: Use cage free eggs for best quality fried fish.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - top with hot sauce or cocktail sauce.
- Deluxe - make a fish taco with a cabbage slaw.
- Kid friendly - serve with ketchup and fries.
Check out these Pork Birria Tacos.
Equipment
Candy thermometer: If the oil is too hot, you can burn the outside of the fish and not cooking the inside of it. If the oil is not hot enough, the fish will come out soggy. It is best to use a candy thermometer for this.
Dutch oven or heavy pot: To fry oil, it is best to use a heavy, thick pot.
Cooling Rack: Since you are using batter to fry the fish, it is best to use a wire rack instead of a plate lined with paper towel to prevent the fish from losing that crisp coating. The paper towels will cause the fish to steam.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These Beer Battered Halibut can be frozen for up to three months.
Top tip
If the oil is too hot, you can burn the outside of the fish and not cooking the inside of it. If the oil is not hot enough, the fish will come out soggy. It is best to use a candy thermometer for this.
Print
Beer Battered Halibut
- Total Time: 30
- Yield: 4 servings 1x
Description
This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.
Ingredients
- 2 pounds cod, tilapia or halibut, cut into 4-5 inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 1 ½ cup flour
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 large egg
- 12 ounces light beer
- Vegetable or Canola oil for frying
- For Serving: Fries, lemon wedges, and tartar sauce
Instructions
- In a large pot over medium heat, add 3 inches deep of oil and heat to 375°F (Must use candy thermometer!)
- In a large bowl, mix the flour, garlic powder, and chili powder. Whisk in the egg and beer. Let it sit for 10 minutes before dipping.
- Pat the fish dry with paper towels and add the salt and pepper on it.
- Dip the fish into the mixture and place on a plate. Working in batches, drop the fish in heated oil. Fry until golden and the fish is cooked through, about 2-3 minutes on each side. Remove and place on a wire rack.
- Serve with lemon wedges, tartar sauce, and/or fries.
Notes
- Must use candy thermometer: If the oil is too hot, you can burn the outside of the fish and not cooking the inside of it. If the oil is not hot enough, the fish will come out soggy. It is best to use a candy thermometer for this.
- Do not overcrowd the fish. Start with a few pieces and eventually will fry perfectly.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 130.0
- Sugar: 0.0 g
- Sodium: 350.0 mg
- Fat: 6.0 g
- Saturated Fat: 1.0 g
- Carbohydrates: 11.0 g
- Fiber: 0.0 g
- Protein: 7.0 g
- Cholesterol: 20.0 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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