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Home » Recipes

Beer Battered Halibut

Published: Sep 5, 2021 · Modified: Feb 10, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  

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.

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.

How to make Beer Battered Halibut

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.

This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  

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.

This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  

Fry until golden and the fish is cooked through, about 2-3 minutes on each side. Remove and place on a wire rack.

This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  

Serve with lemon wedges, tartar sauce, and/or fries.

Cooking Notes

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.

This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  
This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  

Other dishes to try like Beer Battered Halibut

  • FRIED CALAMARI
  • SPICY HONEY FRIED CHICKEN SANDWICH
  • KETO JALAPEÑO HUSHPUPPIES
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Beer Battered Halibut


  • Author: Maxine Dubois
  • Total Time: 30
  • Yield: 4 servings 1x
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Description

This Beer Battered Halibut is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.


Ingredients

Scale
  • 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

  1. In a large pot over medium heat, add 3 inches deep of oil and heat to 375°F (Must use candy thermometer!)
  2. 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.
  3. Pat the fish dry with paper towels and add the salt and pepper on it.
  4. 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.
  5. 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

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Hi, I'm Maxine!

I am a recipe creator & food blogger dedicated to cultivating the cooking experience. My goal is to inspire you to cook by incorporating videos (with a comedic twist) to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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