Indulge in the ultimate homemade Fish & Chips experience with this light, crispy beer battered Halibut recipe. The secret? A unique combination of beer, yeast, and rice flour that guarantees a puffy, crispy and delightful! Click here to see Nagi’s full recipe and video.

Ingredients

For the perfect crispy beer battered halibut, you will need:

Fish:

• Wild Pacific Halibut (we suggest 6-8 portions)

Dusting:

• ¼ cup rice flour

Crispy Fish Batter:

• ¾ cup plain/all-purpose flour
• ¼ cup rice flour (for that extra crisp)
• 1¼ tsp baking powder
• ¼ tsp salt
• 1 cup very cold beer (avoid dark beers like stout or porter)

Cooking:

• 4 - 5 cups peanut oil (or vegetable, canola, or cottonseed oil)  to immerse the portions in the pot

Serving:

• Tartare Sauce
• Lemon Wedges
• Homemade Crispy French fries or Baked Potato Wedges

Preparation:

Prepare the Fish:

• Dry the halibut portions with paper towels
• You can cut your portions in halves if you prefer

Dust the Fish:

• Place ¼ cup rice flour in a shallow bowl
• Lightly dust the fish pieces in rice flour, shaking off any excess

Heat the Oil:

• Heat the oil to 190°C

Prepare The Batter:

• Whisk together for about 5 seconds the flour, rice flour, baking powder, and salt. Do not over-whisk the mixture because it will activate gluten and compromise the crispness.
• Add the very cold beer to the mixture, stirring until just combined. Keep the batter lumpy and cold

Batter and Fry:

• Dip the fish pieces in the batter, allowing excess to drip off
• Carefully lower the fish into the pot’s hot oil, frying in batches to avoid crowding
• Fry for 3 minutes (flipping after 2) until deep golden which signals the fish is cooked. If you are working with thick fish pieces rotate more frequently to ensure the fish is cooked through

Serve:

• Drain the fish on paper towels

• Serve hot with tartar sauce, lemon wedges, and your choice of a side such as homemade Crispy French fries, Baked Potato Wedges or, for a really healthy option … a crisp Mediterranean Salad

Recipe Notes:

• Cold Batter is Key: Keep the batter cold for a light, crispy texture
• Fish Selection: Suitable for any white fish fillet. Avoid meaty or oily fish for best results
• Batter Consistency: Aim for a thin batter that fully coats the spoon. Adjust with beer if necessary
• Large Batch Cooking: For larger batches, consider double frying for extra crispiness
• Oil Reuse: The neutral flavour of the batter allows for the oil to be reused

This crispy beer battered Halibut recipe is a foolproof way to achieve the lightest, crispiest fish batter you've ever tasted, promising a delightful crunch with every bite. Perfect for a cozy night in or impressing guests, it's sure to become a cherished recipe in your collection.