Beer-Battered Halibut Sandwiches with Lemon Dill Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
4
-
Calories
554 kcal
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Course
Main Course, Lunch
-
Cuisine
American
Beer-Battered Halibut Sandwiches with Lemon Dill Sauce
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Tender, juicy halibut fillets coated in a delicious beer batter, fried to crispy golden-brown perfection. Served on brioche buns with a generous dollop of tangy lemon dill sauce, crispy lettuce, and juicy tomatoes.
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Ingredients
Beer-Battered Halibut
- 1 lb halibut filet
- 1 cup all-purpose flour
- 1 cup + 2 tablespoon lager beer
- 1 ½ tablespoon seafood seasoning (Old Bay)
- ½ teaspoon baking powder
- Salt, to taste
- Peanut oil, for frying
Lemon Dill Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoon fresh dill, finely chopped
- 3 tablespoon fresh lemon juice
- 2 teaspoon fresh lemon zest
- 1 tablespoon Stone ground mustard
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Other Ingredients:
- 4 brioche hamburger buns
- 8 lices tomato
- 4 pieces leaf lettuce
Instructions
Lemon Dill Sauce:
- Combine all sauce ingredients in a bowl. Cover and refrigerate until ready to use.
Beer-Battered Halibut:
- Remove skin and bones from halibut filet, if needed.
- Cut the halibut filet into 4 pieces, about ½" thick and the size of your hamburger buns. The size and shape of your filet(s) will determine how you cut the pieces for sandwiches. If your filet is around 1-1.5" thick, cut it in half to make it thinner. If your filet is already ¾" thick or thinner, don't cut it in half to make it thinner. See recipe post for examples.
- Season halibut pieces with salt on both sides for 30 minutes before cooking.
- Combine flour, seafood seasoning, and baking powder in a medium bowl. Slowly add beer to the batter and stir with a whisk. The batter should be the consistency of a thin pancake batter. It needs to be thin enough to coat the fish well but not so thin that it doesn't stick.
- Add enough peanut oil to a deep skillet to make it about 1" deep. Heat over medium-high heat to 350-375°F.
- Lightly pat halibut filets with paper towel if moisture has accumulated on the surface.
- Dip halibut pieces in batter and let excess drip off. Add to pan of oil and cook for 6-8 minutes, flipping halfway, until internal temperature reaches 145°F and breading is golden brown and crispy.
- If cooking larger batches, preheat oven to 200°F. Place a wire rack on a sheet pan. Once one batch of fish is finished cooking, place it on the wire rack in the oven to keep it warm.
Assembly:
- Spread lemon dill sauce on top and bottom buns. Place halibut on the bottom bun. Top with lettuce and tomatoes. Add the top bun and enjoy!
Reheating Instructions:
- This beer-battered fish reheats really well in the oven.
- Preheat oven to 375°F. Place a wire rack on a sheet pan. Place halibut pieces on wire rack. Bake for 10-15 minutes, flipping halfway, or until breading is crispy and fish is heated through.
Equipments used:
Notes
- Any white-fleshed fish can be used in place of the halibut in this recipe. Halibut filets work well because of their size and shape. Cod, haddock, rockfish, etc. will all work. A light beer like a lager works well for beer-battered fish because it adds a light beer flavor without weighing it down. Any light, non-hoppy beer will work. Peanut oil is great for frying but other oils like sunflower, canola, safflower, etc. will work. This recipe uses a homemade lemon dill sauce, but you can use your favorite tartar sauce as well. A deep pan is necessary for frying to keep the oil from bubbling over the edge. Select a pan that is at least 3-4" deep since you will be using 1" of oil. You can cut fish filets with several types of knives, but a filet knife works best due to its unique shape. A high-temperature thermometer or candy thermometer is necessary to make sure your oil is at the proper temperature. If it's too cold, the breading will become soggy. If the oil is too hot, the filets will burn.
- Any white-fleshed fish can be used in place of the halibut in this recipe. Halibut filets work well because of their size and shape. Cod, haddock, rockfish, etc. will all work.
- A light beer like a lager works well for beer-battered fish because it adds a light beer flavor without weighing it down. Any light, non-hoppy beer will work.
- Peanut oil is great for frying but other oils like sunflower, canola, safflower, etc. will work.
- This recipe uses a homemade lemon dill sauce, but you can use your favorite tartar sauce as well.
- A deep pan is necessary for frying to keep the oil from bubbling over the edge. Select a pan that is at least 3-4" deep since you will be using 1" of oil.
- You can cut fish filets with several types of knives, but a filet knife works best due to its unique shape.
- A high-temperature thermometer or candy thermometer is necessary to make sure your oil is at the proper temperature. If it's too cold, the breading will become soggy. If the oil is too hot, the filets will burn.
Nutrition Information
Show Details
Calories
554kcal
(28%)
Carbohydrates
39g
(13%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
12g
Monounsaturated Fat
10g
Trans Fat
0.03g
Cholesterol
70mg
(23%)
Sodium
674mg
(28%)
Potassium
748mg
(21%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
747IU
(15%)
Vitamin C
14mg
(16%)
Calcium
122mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 70mg | 23% |
| Sodium | 674mg | 28% |
| Potassium | 748mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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