Crispy Beer-Battered Halibut
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy beer-battered halibut fried to golden brown, served with aioli or tartar sauce. A simple and fun recipe that works with any firm fish.
Ingredients
- vegetable oil
- peanut oil
- 473 ml all-purpose flour
- 4.93 ml kosher salt
- 1 large egg beaten
- 510 g beer
- 237 ml panko bread crumbs
- 454 g firm fish skin removed, cut into 2-by-3-inch pieces
- 118 ml homemade aioli
- tartar sauce
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43 mg
- Iron: 6.29 mg
- Magnesium: 45.8 mg
- Phosphorus: 220 mg
- Potassium: 237 mg
- Zinc: 1.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- vegetable oil
- peanut oil
- 473 ml all-purpose flour
- 4.93 ml kosher salt
- 510 g beer
- 237 ml panko bread crumbs
- 118 ml homemade aioli
- tartar sauce
Prepare
- Beat 1 large egg
- 454 g firm fish, skin removed, cut into 2-by-3-inch pieces
Let's Cook
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Step 1.
In a deep pot, heat 1 inch of vegetable or peanut oil to 375°F over medium-high heat. Use a deep-fry thermometer to monitor the temperature.
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Step 2.
While the oil heats, in a shallow bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 large beaten egg, and 18 ounces amber beer until the batter is smooth and the consistency of runny pancake batter.
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Step 3.
Set up a breading station: place a shallow plate of additional flour for dredging, the bowl of beer batter, and a shallow plate of 1 cup panko bread crumbs in a line on your work surface.
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Step 4.
Pat the fish pieces dry with paper towels. Dip each piece first in the flour, shaking off excess, then into the beer batter, letting excess drip off, and finally coat with panko, pressing gently to adhere. Transfer the breaded fish to a clean plate.
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Step 5.
Working in batches to avoid overcrowding, carefully lower a few pieces of fish into the hot oil using tongs or a slotted spoon. Fry until golden brown, 2 to 3 minutes, turning once halfway through. The fish should be cooked through and flake easily.
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Step 6.
Using a slotted spoon or tongs, transfer the fried fish to a plate lined with clean newspaper or paper towels to drain. Repeat with remaining fish, allowing the oil to return to 375°F between batches.
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Step 7.
Serve the crispy fish immediately with homemade aioli or tartar sauce on the side.