Ingredients for Beer Batter For Halibut Or Chicken
- enough Vegetable Oil to reach a depth of at least 2 inches for frying
- 1 large Egg
- 1 teaspoon Salt
- 1 1/4 cups Beer
- 1 tablespoon Sugar
- 1 1/2 teaspoons Baking Powder
- 1 1/2 cups all-purpose Flour
- 1 lb Halibut fillets
- 1 lb Chicken fillets (optional alternative)
- Paper towels
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How to Make Beer Batter For Halibut Or Chicken
- Heat your deep fryer or a large skillet with enough vegetable oil to reach a depth of at least 2 inches. Heat the oil to 375°F (190°C).
- In a medium bowl, whisk together the egg, then gradually whisk in the remaining ingredients until you achieve a smooth batter.
- Pat your halibut or chicken fillets completely dry with paper towels. This ensures the batter adheres properly and creates a wonderfully crisp exterior.
- Dip each piece of fish or chicken into the batter, ensuring it's fully coated.
- Carefully place the battered pieces into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 4-5 minutes per side, or until golden brown and cooked through.
- Remove the cooked halibut or chicken from the oil and place them on a wire rack or plate lined with paper towels to drain excess oil. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
4g
Fat
5g
Carbs
9g
