There’s something magical about family trips, especially when they involve exploring the vibrant streets of London. Growing up, one of my favorite traditions during these trips was indulging in hot fish and chips wrapped in newspaper. The combination of crispy, golden-coated fish and the bustling atmosphere of the city left an indelible mark on my heart. Today, I am thrilled to share a recipe that perfectly captures those cherished memories – Beer Battered Halibut.
The key to recreating those heartwarming memories lies in selecting the right fish. Halibut, with its firm texture and mild flavor, is an excellent choice for this recipe.
The secret behind the irresistible crispiness of Beer Battered Halibut lies in, of course, the beer batter. To replicate the iconic flavor from London, I combined all-purpose flour, cornstarch, baking powder, salt, and a generous splash of beer. The beer infuses the batter with a unique flavor and creates a light, airy texture – just like the fish and chips I enjoyed with my family on those London trips. Enjoy!
-MBK
Beer Battered Halibut
Ingredients
Fish Batter
- 5 Tbsp. all-purpose flour
- 7 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/4 tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- 2/3 cup cold dark beer Guinness preferred
- 4 7-ounce fish fillets Thick cut halibut or black cod fillets preferred
Frying Fish
- 2 Tbsp. all-purpose flour
- vegetable or canola oil
Instructions
Preparing The Batter
- In a large bowl, mix the flour with the cornstarch, salt, pepper and baking powder.
- Using a whisk, slowly add the beer to the flour mixture while stirring continuously and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 1 hour.
Frying the Fish
- Lay the prepared fish fillets on a paper towel and pat to dry. Season lightly with salt and pepper.
- In a deep saucepan, heat the oil to 350 degrees.
- In a shallow dish, add 2 tablespoons of flour. Toss each fish fillet in the flour and shake off the excess until they are lightly dusted. Dip the fillet into the prepared batter, coating the entire fillet, and immediately place gently into hot oil. Fry for approximately 8-10 minutes turning the fillets from time to time with a large slotted spoon until each piece is golden brown. Place on wire rack, season lightly with a sprinkle of kosher salt, and place into an oven on warm. Repeat with remaining fish and serve hot with a sprinkle of malt vinegar.