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Deep Fried Halibut

For this deep fried halibut, I like to go ahead and remove the skin and bones and then cut my Halibut up in to serving size pieces.
If you are using a skillet or dutch oven to fry in make to use a thermometer to check the temperature of the oil. Add just a few piece of Halibut at a time, so you won't cool the oil down.

I use canola oil to fry most of my fish because it is cost effective. If you don't mind spending more peanut oil is great for frying fish.


  • 4 (6-8 oz.) Halibut Steaks about 2 lbs
  • 1/2 cup flour
  • 2 tablespoons Old bay seasoning
Beer Batter
  • 6 oz. Milk
  • 1 1/2 cup All-purpose Flour
  • 6 oz. Beer
  • 1 Egg Yolk
  • 1 oz. Olive Oil
  • Salt and Black Pepper - to taste


  1. Heat oil for deep frying to 375 degrees in a large skillet or dutch oven
  2. Rinse and pat dry the halibut
  3. To make the batter: In a large bowl and the milk, beer, egg yolk and olive oil, whisk to mix throughly, sift in the flour and mix well
  4. In a small bowl mix the flour and Old bay seasoning together
  5. Dredge Halibut Steaks in seasoned flour, pat in on fish to remove excess flour
  6. Dip flour coated fish into batter, let excess drip off and slowly add to hot oil.
  7. Deep fry (about 5 minutes, depending on the thickness of the fish).
  8. Remove and place on paper towels to absorb some oil


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