Alaskan Halibut Fish and Chips
A traditional English-style beer batter provides a spin on halibut you're sure to add to your lineup!
Equipment
- 1 Cast Iron Pan
Ingredients
- 1 - 1.5 lbs. Halibut, cut into manageable pieces
- 2 cups All-Purpose Flour, divided Approximation. Save extra for dusting.
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 cup Beer (pilsner or basic lager beer should do) We used Carlsberg
- Canola or Vegetable Oil Enough to submerge (at least two cups)
Instructions
- Mix one of the cups of flour, baking powder, and beer thoroughly in a bowl. Whisk until smooth. Set the other bowl of flour aside.
- Pat the fish pieces with a paper towel to remove excess moisture. Dredge each piece in flour only mixture. Then, submerge each piece in the batter, shake off excess, and set on a plate.
- Heat the oil somewhere between 350 and 375°F. If you have a thermometer or a deep fryer then you're all set. If you don't (like us) see recipe notes.
- Working in batches (so as to not crowd the pan) place fish in pan and fry for 3 - 4 minutes, flip with tongs, and fry for another 2 - 3 minutes or until golden brown. Remove and set aside to a paper towel lined plate.
- When finished plate and serve with "chips" (french fries/steak fries) immediately.
Notes
Note: Calorie count is based on fish only with oil, flour, and beer reduced by 75% or more as an approximation of what is actually consumed.
Oil temp trick: If oil is at the correct temperature a pinch of flour should bubble and float to the top. Also, a wooden spoon should bubble when submerged. If the oil is too hot it will splatter. If it does nothing it's not up to temperature yet.