Best 3 Beer Battered Halibut With Tartar Sauce Recipes

Beer battered halibut with tartar sauce is a classic dish that is sure to please everyone at your table. The crispy beer batter and flaky halibut are a perfect combination, and the tartar sauce adds a delicious tangy flavor. This dish is perfect for a casual meal or a special occasion, and it is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Beer-Battered Halibut with Tartar Sauce image

Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.

Provided by Chris Pandel

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon chopped flat-leaf parsley
1 tablespoon Chopped tarragon
1 shallot, minced
6 Cornichons, minced
1 Hard-boiled egg
1 t white wine vinegar
Pinch salt
1 t Dijon mustard
1 cup mayonnaise
Hot sauce to taste
2 cups cake flour
1 t baking soda
12 ounces Good beer of your choice
4 cups Vegetable oil (more or less depending on pan size)
6 Skinless halibut fillets, about 2 oz each
1 t salt
Flaky sea salt to finish
Lemon wedges for garnish

Steps:

For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

BEER BATTER HALIBUT

Beer Batter Halibut image

Make and share this Beer Batter Halibut recipe from Food.com.

Provided by Alison of the North

Categories Halibut

Time 29m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup flour
1 teaspoon baking powder
1 egg
1 (12 ounce) can beer
1 1/2 lbs halibut fillets
vegetable oil (for deep frying)

Steps:

Divide halibut fillet into approximately 1.5" cubes.
Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
The remaining beer is yours to enjoy.
Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
Make a test piece:.
Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
Serve warm with tartar sauce.

Nutrition Facts : Calories 648.1, Fat 12.7, SaturatedFat 2.2, Cholesterol 245.4, Sodium 458.9, Carbohydrate 19, Fiber 0.4, Sugar 0.2, Protein 96.5

BEER-BATTERED FISH WITH TARTAR SAUCE

Beer-Battered Fish With Tartar Sauce image

One of the things that sticks out most in my mind about my last trip to Ireland is how incredibly good the fish and chips are. They were served in a newspaper cone that was stuffed with waffle fries and fish. This recipe brings back those fond memories. the secret for a crackling crisp coating is to fry fish in small batches. Too many pieces will cool the oil, and the fish will be soggy and greasy. Serve with your favorite chips. The Cod Clan: Atlantic pollack, haddock, and hake are among the members of the extensive cod family. Although these fish vary slightly in terms of texture and flavor, one can generally be substituted for another. Small cod are often called scrod and can certainly be used here. Beer is your best bet to accompany this recipe. If you opt to drink wine, look for one that will mimic beer's palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, including green top chopped
1 1/2 teaspoons lemon juice
2 tablespoons chopped dilled gherkins
1 tablespoon chopped capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
cooking oil, for frying (approximately 1 quart)
1 cup flour
1 egg, beaten to mix
1 cup beer
2 lbs haddock or 2 lbs hake, cut into approximately 1 1/2-by-3-inch pieces

Steps:

Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
Heat about 3" of oil to approximately 365° in a medium sized pot.
Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
Repeat in batches with the remaining fish.
Serve with the tartar sauce.

Nutrition Facts : Calories 578.6, Fat 22.8, SaturatedFat 3.6, Cholesterol 159.6, Sodium 708.3, Carbohydrate 41, Fiber 1.2, Sugar 4.1, Protein 46.5

Tips:

Use fresh halibut fillets for the best flavor and texture.
Make sure the fish is completely dry before coating it in the batter.
Use a light touch when coating the fish in the batter, as too much batter will make the fish greasy.
Heat the oil to the proper temperature before frying the fish. If the oil is too hot, the fish will burn on the outside and be raw on the inside. If the oil is not hot enough, the fish will absorb too much oil and become greasy.
Fry the fish in batches so that the oil temperature does not drop too much.
Drain the fish on paper towels before serving to remove any excess oil.
Serve the fish immediately with tartar sauce and lemon wedges.

Conclusion:

Beer-battered halibut is a classic dish that is enjoyed by people of all ages. It is a relatively easy dish to make, and it is a great way to showcase fresh halibut. The fish is coated in a light and crispy batter, and it is then fried until golden brown. The tartar sauce is the perfect accompaniment to the fish, and it adds a creamy and tangy flavor. This dish is sure to be a hit at your next party or gathering.