Beer Battered Halibut
Recent comments have been "The BEST fried fish I've ever had" and "John has perfected this method of frying Halibut."
Well here are all the secrets to make it at home yourself.
You MUST use Krusteaz Brand buttermilk pancake mix. We have tried others and they are too sweet.
Click here to order online if you can't find it locally. Add beer slowly and bring it to the consistency of motor oil, you can test a chunk of Halibut in it and it should be a thin coating only, BUT it should coat thoroughly and not run off in places. You MUST use a thermometer in the oil. This was the BIG breakthrough. DO NOT start the next batch until the temperature has fully risen to the 350 degree range again.
ready in: 45 min ~ preparation time: 30 min ~ cooking time: 15 min
|lbs of Halibut as desired|
|Krusteaz buttermilk pancake mix|
|Oil for frying - We use canola oil|
1. Cut halibut into approximately 1" to 1 1/2" squares, lightly salt halibut.
2. In a medium bowl, mix together pancake mix and beer, add cayenne pepper to your taste. Place halibut in the bowl in batches, and thoroughly coat with the mixture.
3. In a large, heavy skillet or deep fryer, heat the oil to 350 degrees F. Fry the fish until golden brown, and flesh is easily flaked with a fork. At 350 degrees this will take about 2 minutes per batch. Do not pile battered fish on top of one another in fryer. Pieces should be dropped in individually, but quickly. I put completed fish in a strainer over a bowl to drain off any excess oil. DO NOT OVERCOOK. The center of the chunks will continue to cook even when removed from the oil.