Tender flaking halibut with a thin beer batter crust, served with Creamy Dill Sauce and the Raw Corn and Zucchini Salad made a delicious dinner this week. While my family has been enjoying halibut and salmon almost every week lately, I was planning to take a break from posting the recipes for a bit. I just couldn't get this idea out of my mind though. These piping hot bites of halibut were 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.
Beer Battered Halibut
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)
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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