Beer batter halibut

Yield: 1 servings

Measure Ingredient
\N \N -couple of pounds of halibut enough cooking oil to allow deep frying
1 cup Flour one 12-ounce bottle of beer
1 tablespoon Of paprika and 1 1/2 tsp salt

For this batter, good quality, light-colored beers work best. The flavor of dark beers is too strong.

Cut halibut into 1-inch-thick chunks. Heat oil in a deep-fat fryer to 375 degrees F. Make batter by combining remaining ingredients. Dip the halibut into the batter and drop the pieces into the hot oil a few at a time. Cook the fish chunks until the batter is golden brown ~ just a few minutes. Halibut overcooks easily, so try not to overdo it. Remove the fish pieces from the oil and drain on paper towels; serve piping hot with your favorite accompaniments.

From the files of Al Rice, North Pole Alaska. Feb 1994

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