Best 7 Deep Fried Halibut Recipes

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

CRISPY FRIED ALASKA HALIBUT

Steps:

• Pat dry the halibut fillets and sprinkle all over with salt. Let rest in the fridge for an hour.
• In a bowl, whisk together the flour, cornstarch, fennel, baking powder, crushed red pepper, white pepper and salt. Slowly add the ice-cold sparkling water and optional vodka. Mix until smooth and the consistency resembles heavy cream.
• Fill a large, wide, heavy bottomed pot with oil about halfway. As a precaution, never fill your pot to the top, and always leave room for the oil to bubble up. Heat the oil to 370F.
• Dip each piece of fish into the batter one by one, lifting gently and allowing excess batter to drip completely, before carefully placing the battered fish into the hot oil. When placing the halibut into the oil, try to hold the fish and drag it back and forth through the oil for a few seconds before releasing it, allowing the batter to set. This will prevent the fish from sinking to the bottom and sticking. When the batter is golden and crispy the fish will be moist, succulent, and perfectly cooked.
• Immediately transfer the fish to a wire rack or paper towel to whisk away any excess oil. Dust with extra fennel and crushed red pepper and splash with malt vinegar before serving.
• Place the egg yolks, Sambuca, lemon juice, sugar and salt in a heatproof bowl. Set the bowl over a pot of simmering water. Whisk vigorously for 5-8 minutes until the eggs are cooked, aerated, and frothy. Remove the bowl from the heat and fold in the chives and parsley. Adjust the seasoning to your liking.

SECRET FRIED HALIBUT

Steps:

• Cut halibut into portion size pieces (this will vary with every family); set aside.
• In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
• In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
• Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
• Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
• Serve while still hot. (May be kept in warm oven until all fish is done).

DEEP FRIED HALIBUT RECIPE

Steps:

• In a stock pot or electric fryer, heat oil until it is at 350 degrees. Mix 2 cups of the tempura flour with 12 ounces of non-alcoholic beer until smooth. Lightly dredge halibut in remaining (dry) tempura flour, then dip in tempura batter. Place halibut in hot oil and cook for approximately two mminutes per side, or until golden brown. Serve with Market Street tartar sauce. Market Street Tartar Sauce: Combine all of the above ingredients and refrigerate 30 minutes before serving. This recipe yields 2 servings.

BEER BATTER HALIBUT

Steps:

• Divide halibut fillet into approximately 1.5" cubes.
• Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
• The remaining beer is yours to enjoy.
• Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
• Make a test piece:.
• Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
• When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
• Serve warm with tartar sauce.