Yield: 1 servings
|-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