Beer Battered Halibut

You will need:

  • 3-4 lbs halibut fillets (or substitute similar firm-fleshed fish)
  • 2 egg whites
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 teaspoon canola oil
  • 1 cup beer

Directions:

  • Cut halibut into pieces, about 3 inches square. Pieces should be no more than an inch thick; slice in half horizontally if necessary. Pat dry. In a small bowl, beat egg whites until stiff. Set aside.
  • In medium mixing bowl, combine flour, salt, and oil. Pour in beer and whisk until just smooth. Fold in egg whites.
  • Heat about 1/2 inch of canola oil in a large saute pan, then reduce heat to medium-low. Dip each piece of fish into the batter and fry for about 8-12 minutes per side, depending on size and thickness. As each piece comes out of the oil, drain on paper towels. Serve immediately, with tartar sauce.
  • This also makes delicious sandwiches the next day, spread with more tartar sauce and topped with a few leaves of crisp lettuce.
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