Beer Battered Halibut

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What’s not to love about Beer Battered Halibut? Tender flaking fish with a thin beer batter crust, served with Creamy Dill Sauce and the Raw Corn and Zucchini Salad made a delicious dinner this week.

This Beer Battered Fish Recipe was so good I couldn’t resist sharing right away.

Beer Battered Halibut recipe by Barefeet In The Kitchen

Beer Battered Halibut

My family has been enjoying halibut and salmon almost every week lately, ever since Sean’s fishing trip to Alaska. After sharing so many fish recipes over the last weeks, I was planning to take a break from posting the recipes for a bit.

Then, the idea of battering pieces of fresh halibut in a thin batter and frying them got into my head and wouldn’t leave. The recipe turned out even better than I expected–so good that I knew I had to post it this week.

Beer Battered Fish

I admit that some fried fish recipes can be just a little too greasy for my taste. I love a deep fried food on occasion as much as the next girl but when you’re cooking with flavorful freshly caught fish, you don’t want to mask the taste with heavy breading and a pool of oil.

These piping hot bites of beer battered fish are nothing like your standard run-of-the-mill fish fry. A coating of flour, seasonings and spices is thinned with just enough beer to make the batter pourable. After taking a dip in the beer batter, each piece of fish is fried stove top to golden perfection.

Battering fish before pan frying it takes a little more time but really isn’t terribly difficult. If you lay everything out on the counter near the frying pan, it’s much easier to go from coating the fish to frying it with little fuss or mess. I also like using separate tongs for dipping the fish in the batter and maneuvering it in and out of the pan of hot oil.

If there’s someone in your family who needs a little convincing when it comes to fish, this is an excellent fish recipe to win them over. Not too “fishy” yet full of flavor, it’s a winner for sure.

This halibut recipe is delicious and my kids kept asking for more. I was giddy to see them so happy over a “fish dinner” as they have taken to calling many of our meals lately. It’ll definitely be making an appearance on our dinner table again soon!

Beer Battered Halibut

  1. Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
  2. Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won’t stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.
  3. Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!

Beer Battered Halibut recipe by Barefeet In The Kitchen

Looking for a baked fish recipe? Baked Halibut with a Pine Nut Crust is among my family’s favorite fish dinners of all time.

For more great fish recipes, check out my Basil Crusted Swordfish with Sweet and Spicy Marinated Tomatoes, Teriyaki Glazed Salmon with Pineapple Sauces, Well Plated’s recipe for Baked Fish and Chips, and this Grilled Halibut from Kaylyn’s Kitchen.

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Beer Battered Halibut

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Servings: 7 -8 servings

Ingredients 

  • 1 1/2 lbs halibut cut into 1" pieces
  • 1 1/2 cups flour I used 1 cup brown rice and 1/2 cup potato starch
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 bottle of your choice of beer I used about 1 1/2 cups worth, I used a dark Mexican beer
  • light flavored cooking oil enough to fill a medium saucepan with about 2-3" of oil (I've used both coconut oil and light flavored olive oil, simply adjust the heat to avoid smoking)

Instructions

  • Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
  • Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.
  • Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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