“Beer batter halibut.”
Frying fish that fresh is a sin in my book.
That fish needed to be stuffed with a crab stuffing and smothered in bearnaise sauce.
Alaskan shore lunch is half lard, but dang tasty!
I had deep fried halibut up there; the batter was so crisp it was like a puffy crust a few thou thick only, it was the best I’ve ever had, the frying did not hurt it at all. I wish other places knew how to do it like that (or felt the need to learn).
How to make Alaska Deep Fry Beer Battered Halibut
Things You’ll Need:
* 2lbs Halibut
* 1c. Pancake mix
* 1 of your favorite beers or 6 of your favorites with one left over for the recipe.
* Oil for deep frying
1.Start drinking the beer but don’t drink the last one.Heat oil to 375 degrees. You can tell when the oil is hot enough when it starts to smoke just a little.Skin the Halibut if not already done. Cut the halibut into 1 and 1/2 inch chucks
2.Combine the pancake mix with the beer. The batter should be slightly thinner than pancake batter.Dip the halibut into the beer batter coating it thoroughly.
3.Carefully add the dipped halibut in a single layer to the hot oil and fry for 3 to 4 minutes or when golden brown.
Halibut cooks quickly, so try not to over do it. Drain on absorbent paper, paper towels or wire rack.Serve with french fried potatoes, plenty of tartar sauce and any beer that might be left. You can also use some malt vinegar to sprinkle over the fish.