Best Deep Fried Halibut Recipes

Deep Fried Halibut In Alexander Keith Beer Batter Recipe image

Provided by á-2816

Number Of Ingredients 7

4 x 3 oz halibut fillets
cornstarch
2 cups plain flour
2 teaspoon spoon baking powder
salt and pepper
310 ml (10 fl oz) Alexander Keith's India Pale Ale
oil for deep-frying

Steps:

Dust halibut fillets with cornstarch. Mix flour, salt and pepper & baking powder. Add beer gradually, stirring well until smooth. Dip fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper. Serve with lemon wedges and tartar sauce.

Deep Fried Halibut image

Number Of Ingredients 7

Halibut Filets, Sliced in thin, small chunks
Original Bisquick®
beer (any good brand)
instant potato flakes
CURRY SAUCE
1 cup mayonnaise
2 tablespoons curry powder

Steps:

Mix Bisquick and beer together to make a thin batter. Season to taste. Dip halibut chunks in batter, then into potato flakes, coating well. Deep fry at 375 until golden brown. Drain on paper towels

Nutrition Facts : Nutritional Facts Serves

Deep Fried Halibut Recipe image

Provided by á-170456

Number Of Ingredients 15

MARKET STREET TARTAR SAUCE:
6 pieces fresh halibut - (2 oz ea)
6 cups vegetable oil
4 cups Krusteaz tempura flour
1 can non-alcoholic beer
1 cup mayonnaise
2 tablespoons minced dill pickle or dill relish
2 tablespoons minced onion
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
2 tablespoons caper juice
Juice of 1/2 medium lemon
1/4 teaspoon freshly-ground white pepper
1/4 teaspoon salt
1 ounce buttermilk

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.