Beer Battered Lemon Pepper Halibut

[boftx]

This might not be from the smoker or off the grill, but this has become a go-to for me anytime the tribe wants fish.

The batter: Start by mixing equal parts by volume of beer (your choice) and all purpose four. I.e. one 12-oz beer and 1 1/2 cups of flour. Whisk well and set aside for two to three hours covered with a tea cloth or anything similar. Room temperature is fine.

After about an hour, salt and season the fish pieces. I used eight 4 - 5oz portions of fresh halibut. As always, apply the slat before the rest of the seasoning, a liberal does of lemon pepper in this case. Wrap and put back in the fridge.

When it is almost time to eat, grab a cast iron skillet (I prefer the 3" deep skillet from Lodge for this) and pour in about 5/8" of vegetable oil. Notice my ghetto probe holder to monitor the oil temp. Just be sure the probe tip does NOT touch the skillet. (And no, it wasn't ouching in the pic, either.)

While that is heating up add two egg whites, 2 tbsp baking power, and 1/2 tsp baking soda to the batter and whisk in. Add 1 - 3 dashes (or more) of your favorite hot sauce, too.

When the oil is ready, 365F give or take, dredge the fish in flour (I prefer rice flour for this) and shake off the excess. Dip in the batter, then fry until golden brown and delicious on each side (about 3 min per side). Don't crowd the fish, I usually do only 2 or 3 pieces at a time. You can hold the early ones on a cooling rack over a sheet pan lined with paper towels in a 200F oven.

Serve with steamed spinach and whatever else you like.

By the way, this batter is great for onion rings!

Enjoy!

[Spinaker]

This sounds awesome. I have never had breaded Halibut before. Do you think I would be okay with peanut oil to fry in?

[boftx]

I don't see why not. The main restriction on the oil is the smoke point, you need a high temp oil and peanut oil meets that. The other consideration is flavor, and again peanut oil is relatively neutral in flavor. The batter is the key to this dish. The baking powder and baking soda makes it puff up nicely.

[LeeAvirett]

I think you will like the vegetable oil (soy oil) better than peanut oil because it sits much lighter on your stomach and it costs less than half the price of peanut oil. As long as you use a thermometer and stay close to 365 you will be fine. Peanut oil has a much higher smoke point and therefore is more forgiving for those frying without a thermometer. Don't be that guy!

[Red Man]

Halibut is excellent for fish n chips

[treesmacker]

Halibut is tremendous; one of my favorites. Too bad it cost so much up to 25.99 a pound here in Southern Oregon, though Winco has has wild caught USA halibut for 15.98 a pound and it is really good. Still, at 15.98 I don't eat too much of it. This recipe looks delicious. Thanks for sharing. Happy to hear regardless of not off the grill or smoker.

[boftx]

It's not cheap here in Vegas, either. I had a discount that let me get 8 5oz portions for about $33 so we decided to splurge tonight. We usually go for sole or cod.

[jgreen]

Wow those look good. I love halibut but generally only get fish at a restaurant as my family does not like.

[treesmacker]

Can't understand not liking halibut - it doesn't even have a hint of fishy if fresh. Delicate, flaky, moist, and mild.

[RonB]

I was going to say that I use something similar for onion rings.

[smokenoob]

That looks great, will have to try it! Someone who has not eat’n halibut, has not lived! Definately in my top 5-6 favorites!
it has to swim a long way to get to me....

[Troutman]

I agree with the halibut comments, great fish for deep frying. Meaty, flakey and mild tasting. Thanks for the beer batter recipe !!

[ssandy_561]

That looks awesome. I usually use haddock for fish fries.

If we do Halibut I usually pan sear in clarified butter and finish in the oven if it's too thick to finish on the stove top.

[boftx]

We usually have sole or cod, but the store was out so halibut it was, even at the higher price. But this would work for any fish, would probably be great for catfish.

[JimLinebarger]

boftx Great recipe. Do you make a tartar sauce for it or use malt vinegar?

[boftx]

We like malt vinegar on the spinach. As for the fish, it's 50/50 in the tribe whether or not they use tartar sauce or vinegar. Usually any tartar sauce is just store bought, but this time we were out so I made one from mayo, relish, and lemon juice. When I have it I add prepared horse radish sauce as well.

[JimLinebarger]

Nice.

[Frozen Smoke]

Awesome looking halibut and sounds like a darn good batter recipe I'm going to give that a go as it's about my favorite way to prepare fish. . I made one fillet for the wife a couple weeks back. It's expensive here to around $25lb. I found this one in the discount use or freeze right away bin so I snagged it and made it for her.

Love your therm holder!! I started using a induction plate and a cast iron chicken fryer when I want to deep fry. Great temp control and recovery time and don't need a therm as you preset the induction plate for temp.

I'm usually eating fish that I caught over the winter ice fishing. Walleye or Jumbo Perch. We have about 110 Jumbo Perch fillets in the freezer right now. Four of us go to Devils Lake N.D. every year for 4 days and catch them through the ice. Good times! We will be having a fish fry coming up late September to go through it all before we go back again in Janurary I can see your batter recipe becoming involved then! Thanks for posting!