Beer Battered Halibut Fish and Chips
User Reviews
4.8
90 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
509 kcal
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Course
Main Course
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Cuisine
British
Beer Battered Halibut Fish and Chips
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My gold standard for beer battered fish and chips is halibut or leopard shark, with a batter using an English amber or brown ale. An English mild beer is perfect, but they can be hard to find.
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Ingredients
FISH
- 2 pounds fish, skinless and boneless
- salt
- oil for frying
- About 1/2 bottle beer
- 1 teaspoon salt
- 1/2 cup self-rising flour
CRISPS
- 2 pounds Yukon Gold potatoes, sliced into 1/8-inch thick rounds
- 2 tablespoons vegetable oil
Instructions
- Salt the fish and set it aside at room temperature. Get your oil going: You want it to be 350°f to about 360°F. Turn the oven to the "warm" setting, and put a cookie sheet inside. Place a cooling rack on top of the cookie sheet.
- Mix the flour, salt and beer together, stirring all the while. You want enough beer in the batter to give it the consistency of house paint, or melted ice cream. Put the batter in the fridge to rest for 20 minutes.
- While the batter is resting, slice the potatoes and put them into a large bowl of cold water. When you are done slicing, remove the potatoes and pat them dry with a paper towel.
- The oil should be hot by now. Fry the potatoes, a few at time, for 3 to 5 minutes, or until they start to brown at the edges. Don't cook them until they are uniformly brown or you will overcook them; they will continue to brown a little out of the fryer. Salt each batch the moment it comes out of the fryer. Store each batch on the wire rack in the warm oven.
- When the potatoes are done, take the batter out of the fridge. Dredge the fish in the batter and let the excess drip off for a second or two. Lay each piece gently into the hot oil. Do this by letting the bottom end of the piece of fish fry for a second or so in the oil before you let the whole piece get a bath. This helps prevent the fish from sticking to the bottom of the pot. Keep a chopstick or something similar around to dislodge any pieces that do get stuck.
- Fry in batches until golden brown, about 5 to 8 minutes depending on how large the pieces are. Keep each batch in the warm oven while you finish the rest. Serve at once when you're done.
Notes
- Serve with lemon, beer and a sauce of your choice. Tartar sauce is a good idea, but remoulade is also good, as are aioli and the traditionals -- malt vinegar and Tabasco.
- NOTE: You can strain and reuse the frying oil three or four times before discarding.
- Keep the fish in manageable pieces, no bigger than your palm.
- Make sure the oil is hot, 350°F or a little hotter, and the batter is cold. This shock makes a lighter batter.
- When in doubt, make the batter thicker.
- Keep seasoning simple. If you want jazz, do that with the sauce.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
51g
(17%)
Protein
52g
(104%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
113mg
(38%)
Sodium
713mg
(30%)
Potassium
1655mg
(47%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
5IU
(0%)
Vitamin C
45mg
(50%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 52g | 104% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 713mg | 30% |
| Potassium | 1655mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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