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Plate of delicious beer battered halibut with a crispy golden crust

Beer Battered Halibut

A comforting dish featuring golden, crispy halibut fillets coated in a light beer batter, perfect for family dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Fish and Batter Ingredients
  • 2 fillets halibut fillets (about 6–8 oz each), skin removed and patted dry Choose firm, fresh halibut fillets.
  • 1 cup all-purpose flour For the batter.
  • 1 cup beer (a lager or pale ale works well) Chilled beer gives a lighter batter.
  • 1 teaspoon baking powder Helps to create a light batter.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • as needed cups oil for frying (neutral oil with a high smoke point) Canola, vegetable, or peanut oil work well.

Method
 

Preparing the batter and fish
  1. In a bowl, mix the flour, baking powder, salt, and black pepper. Whisk until evenly combined.
  2. Gradually whisk in the beer until smooth, ensuring no lumps remain. The batter should cling to the fish.
  3. For extra crispness, let the batter rest for 10-15 minutes before using.
Heating the oil
  1. Heat the oil in a deep pan over medium-high heat to a temperature of about 350–375°F (175–190°C).
  2. Test the oil by dropping a small spoonful of batter into it; it should sizzle and rise to the surface quickly.
Battering and frying
  1. Dip the halibut fillets in the batter, letting excess drip off.
  2. Carefully lower the fillets into the hot oil and fry until golden brown, about 4–5 minutes per side.
  3. Drain on paper towels and transfer to a wire-rack-lined baking tray.
Serving
  1. Serve the fried halibut hot, ideally with traditional sides like fries and tartar sauce.

Notes

For gluten-free, substitute flour with a gluten-free blend and use gluten-free beer. To reheat leftovers, place on a wire rack in a preheated oven at 350°F for 8–10 minutes.