Beer-Battered Fried Fish (Halibut or Cod)
Works for most white fish: halibut, cod, pollock, and such.
We can often buy (or catch) fresh halibut where we live, so this is one of our “go-to” dishes.
Don’t forget to serve with tartar sauce!
Use a light lager or ale for this. Do not use heavily hopped beer, the hops can overwhelm the other flavors.
Beer-Battered Fried Fish (Halibut or Cod)
Servings: 4 people
Ingredients
- 4 cups peanut oil
- ½ cup flour to coat fish
- 1 pound halibut (or cod) fillet cut into 4 or 5 pieces
Batter
- 1 cups flour for batter
- ½ cup cornstarch
- 1 teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon paprika
- 1 cup beer (light lager or ale) (or ¾cup beer with ¼ cup vodka)
- kosher salt to taste
Instructions
- Using a large cast iron dutch oven over medium to medium-high heat, heat the oil to 350 °F.
- Using a large bowl, add ½ cup flour.
- Toss the fish into the bowl a piece at a time and coat them with the flour.
- Set the flour coated fish aside on a wire rack.
Prepare Batter
- Using a large bowl, mix the flour, cornstarch, salt, baking powder, baking soda, and paprika together.
- Whisk the cup of beer (or ¾ cup beer and ¼ cup vodka) into the dry mixture. Do not over mix and do not let the mixture get too thin.
Fry the Fish
- Transfer a piece of fish to the batter bowl and coat it with batter, then dip it into the flour bowl to coat it lightly with flour, then put it into the hot oil. Repeat for all the pieces of fish.
- Flip the fish after about 3 or 4 minutes, then cook for another 3 or 4 minutes.
- The fish should be a crisp, golden brown on all sides.
- Transfer to a sheet pan lined with paper towels and sprinkle with kosher salt.
- Serve!
