Rebecca Stark is the author of The Good Portion: God, the second title in The Good Portion series, a series written to encourage women to immerse themselves in the depths of Christian doctrine.

The Good Portion — God explores what Scripture teaches about God in hopes that readers will see his perfection, worth, magnificence, and beauty as they study his triune nature, infinite attributes, and wondrous works. 

Rebecca also blogs at Out of the Ordinary.


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Beer Batter Deep Fried Halibut

IMGP0054.JPGThis recipe is posted for the Recipes Around The World Recipe Round Up at Whatever Things… It’s one of our favorite ways to serve and eat the halibut we catch, when and if we catch it.

  • 2 - 2 1/2 lb. halibut fillets
  • 1 c. flour
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 3/4 c. beer
  • Oil for deep frying
  • Lemon wedges and tartar sauce.
  1. Heat the oil in a deep fat fryer to 375 degrees.
  2. Cut  fillets in to 2 inch squares.
  3. Make a batter by mixing dry ingredients and slowly stirring in the beer. Beat until smooth.
  4. Dip each piece of fish into batter. Drain.
  5. Deep fry a few pieces at a time until golden brown.
  6. Drain and and place on paper towel lined serving platter.
  7. Serve with salt and lemon wedges or tartar sauce.

Makes 4-6 servings.

recipe_round_up_2.jpgWild cranberries are another local ingredient that I often cook with. Here are two previously posted recipes using cranberries.

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    Beer Batter Deep Fried Halibut - Rebecca Writes - Rebecca Writes

Reader Comments (20)

What kind of beer?

May 14, 2008 | Unregistered CommenterDavid Kjos

I don't think it matters much, since it's used mostly for leavening to keep the batter light. The alcohol cooks out and there's only a faint beer flavour.

May 14, 2008 | Unregistered Commenterrebecca

I rarely deep fry but I might make an exception for this.

May 14, 2008 | Unregistered CommenterAnn B

That fish looks so good! Thank you...

May 15, 2008 | Unregistered Commenterellen b

I love battered halibut! Yours looks delicious, and I'm sure fresh caught is amazing compared to frozen and thawed.

May 15, 2008 | Unregistered CommenterKim from Hiraeth

Yep, fresh is best, but any halibut is good. :)

May 15, 2008 | Registered Commenterrebecca

Wow, that looks like a good recipe.

May 16, 2008 | Unregistered CommenterBrandon

We don't have beer in our house and I've got Halibut we just brought back from Alaska out to cook tonight. Can I use anything besides beer?


July 23, 2008 | Unregistered CommenterKaren Hindt

This recipe depends on the beer for the leavening. But you could look in a cookbook for a deep frying batter with baking powder and that should work fine.

July 23, 2008 | Unregistered Commenterrebecca

Hi there, this sounds awesome and the picture looks like it is in a restaurant.

My question is- is this a crispy batter.

I notice there is no egg, or baking powder, just the beer and flour basically.

I want a crispy batter. Please advise.

January 8, 2009 | Unregistered Commenteralaskajamaica

I wouldn't say this was super crispy.....although it'll be pretty crispy if you eat it straight away fresh out of the deep fryer. I'm not sure I've ever eaten fish that is crispy in the same way that fried chicken is, for instance.

January 8, 2009 | Unregistered Commenterrebecca

Great recipe. Looks delicious. Cant go wrong with fried food, beer, and fish.

September 5, 2010 | Unregistered Commenterbasil

I cannot believe I missed this ONE RECIPE!

We will LOVE it!

I am bookmarking it to make it next week.

Thank you.

I hope you all like it! We have no halibut in the freezer now, so haven't had this in a while.

December 29, 2010 | Unregistered Commenterrebecca

To make recipe crispy like fried chicken, we roll the dough in Panko before deep frying. I know this is late but thought I would share :) Your recipe is delicious and we will use it over and over again.

January 29, 2013 | Unregistered CommenterHoodenhagen

Been wanting to do this for some time, finally picked up some 'fresh' halibut at the local Costco. Wow! As good as it gets. Thanks Rebecca!,

April 9, 2013 | Unregistered CommenterChris

I'm glad you like it, Chris.

April 9, 2013 | Unregistered CommenterRebecca

What type of oil would work best for Halibut ????

August 30, 2013 | Unregistered CommenterDon Diette

I just use any salad oil without a strong taste, usually canola for me, but corn or sunflower is fine, too.

August 30, 2013 | Unregistered Commenterrebecca

I am allergic to Halibut, and Cod. It stays down for maybe 10 minutes and up it comes. Does anyone else have this problem? And why does this happen, do you know? Other sea food is not a problem. Sometimes even the smell of it turns my stomach.

August 30, 2013 | Unregistered CommenterPhyllis

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