Ingredients for Beer Batter Halibut
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 egg, beaten
- 1 cup beer
- 1 1/2 lbs halibut fillets
- Vegetable Oil (for frying)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped green onions
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How to Make Beer Batter Halibut
- In a medium bowl, whisk together the beer, flour, baking powder, salt, and pepper until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the chopped parsley and chopped green onions.
- Cut the halibut fillets into 4 portions.
- Dip each halibut fillet into the batter, ensuring it's fully coated.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of batter sizzles immediately upon contact.
- Carefully place the battered halibut fillets in the hot oil, ensuring not to overcrowd the pan.
- Cook for 3-4 minutes per side, or until the batter is golden brown and the halibut is cooked through. The internal temperature of the fish should reach 145°F (63°C).
- Remove the halibut from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy! Consider pairing with tartar sauce, lemon wedges, and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
0g
Fat
11g
Carbs
6g