It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beer Batter Halibut
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- #48009
The light, fluffy beer batter pairs perfectly with the delicate flavor of the halibut, and the crispy exterior is simply irresistible.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cup biscuit baking mix
1 can stale beer
1 tablespoon oil
1 teaspoon lemon juice
seasonings to taste (e.g., salt, pepper, garlic salt, seasoned salt)
2 egg whites
2 pounds halibut filets, cubed (or any other firm white fish)
oil for cooking
directions
Combine the baking mix, beer, oil, lemon juice, and any desired seasonings in a shallow dish. Mix well.
In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the egg whites into the beer batter.
Heat oil to 360 degrees F in a deep fryer or deep skillet.
Dip the fish into the batter, turning to coat completely. Let any excess drip off. Place the coated fish in the hot oil and cook, turning as needed, until golden brown and the fish is cooked through. Remove with a slotted spoon and let drain on paper toweling.
Serve the beer batter halibut hot with tartar sauce and lemon wedges.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 22, 2014
This makes a great, light batter! Going to try it on shrimp next.
November 9, 2007
I used this recipe for deep frying shrimp and it was awesome! The batter is flakey and delicious!