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Golden, crispy batter encases tender, flaky halibut fillets. This pub classic is surprisingly easy to make at home and perfect for a satisfying fish and chips night.
Prepare Fish and Dredging Station
Mix the Beer Batter
Heat the Frying Oil
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Golden, crispy batter encases tender, flaky halibut fillets. This pub classic is surprisingly easy to make at home and perfect for a satisfying fish and chips night.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 759.19 calories per serving with 33.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Coat the Halibut
Fry the Fish
Drain and Serve
This batter works wonderfully with other firm white fish like cod, haddock, or pollock.
Add 1/2 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the batter for a spicy kick.
Substitute the all-purpose flour with a gluten-free all-purpose blend and use a gluten-free beer.
Add 1 tablespoon of finely chopped fresh parsley or dill to the dry ingredients for a fresh, herby flavor.
Halibut is a high-quality lean protein, essential for building and repairing tissues, muscle maintenance, and supporting overall body function.
Provides a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Halibut contains important nutrients like selenium, niacin, phosphorus, and magnesium, which play vital roles in metabolism, bone health, and antioxidant defense.
While delicious, beer battered halibut is considered an indulgence. The halibut itself is a healthy source of protein and omega-3s, but the deep-frying process adds a significant amount of fat and calories. For a healthier option, consider baking or pan-searing the fish.
A single serving of beer battered halibut (one 150g fillet plus batter and absorbed oil) contains approximately 750-850 calories, depending on the exact size of the fillet and the amount of oil absorbed during frying.
A light, crisp beer like a lager or pilsner is classic and provides great carbonation for a light batter. However, you can experiment with other beers like pale ales for more flavor or even a stout for a very rich, dark batter.
It is not recommended. The batter is best when made just before frying to take full advantage of the beer's carbonation, which helps make the crust light and airy. Making it ahead will result in a flat, dense batter.
This usually happens for two reasons: the fish was not patted completely dry before dredging, or you skipped the dredging step. The initial light coating of flour acts as a binder, helping the wet batter cling to the fish.
This specific wet batter is not suitable for baking as it will not set correctly and will result in a soggy coating. For a baked version, you would need a different recipe that uses a dry coating, like panko breadcrumbs.