Beer Battered Halibut Fish and Chips
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
509 kcal
-
Course
Main Course
-
Cuisine
British
Beer Battered Halibut Fish and Chips
Description
This Beer Battered Halibut Fish and Chips recipe starts by salting boneless halibut pieces and allowing them to come to room temperature. The batter is a mixture of self-rising flour, salt, and beer, stirred to a consistency between house paint and melted ice cream and rested chilled. Yukon Gold potatoes are thinly sliced and soaked in cold water before frying them briefly until just browning edges appear; salt is added immediately. The chips are kept warm on a rack in the oven to finish cooking evenly after frying.
The halibut is then dipped in the cold beer batter and fried in oil heated to 350-360°F. The contrast of the cold batter meeting hot oil creates a light, crunchy coating, while the fish inside remains moist and flaky. The recipe advises manageable fish piece sizes and simple seasoning to preserve delicate flavor. Traditional accompaniments like lemon and tartar sauce are recommended, with suggestions for remoulade, aioli, malt vinegar, or Tabasco for added flavor.
Reusing frying oil multiple times is possible by straining it, and the recipe highlights the importance of batter thickness and oil temperature for optimal texture. The dish is suitable as a hearty main course, delivering classic fried fish and chips textures and flavors enhanced by beer and simple seasoning.
Ingredients
FISH
- 2 pounds fish skinless and boneless
- salt
- cooking oil for frying
- beer About 1/2 bottle
- 1 teaspoon salt
- 1/2 cup self-rising flour
CRISPS
- 2 pounds Yukon Gold potato 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
- Keep fish pieces about palm-sized for even cooking and manageable frying.
- Make sure the oil is hot (350-360°F) and the batter is cold to achieve a light, crispy coating.
- Batter consistency should be thicker rather than thinner if uncertain to improve texture.
- Frying oil can be strained and safely reused up to three or four times before discarding.
- Serve with lemon and sauces like tartar, remoulade, aioli, malt vinegar, or Tabasco for varied flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
