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
- 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
- Heat oil for deep frying to 375 degrees in a large skillet or dutch oven
- Rinse and pat dry the halibut
- 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
- In a small bowl mix the flour and Old bay seasoning together
- Dredge Halibut Steaks in seasoned flour, pat in on fish to remove excess flour
- Dip flour coated fish into batter, let excess drip off and slowly add to hot oil.
- Deep fry (about 5 minutes, depending on the thickness of the fish).
- Remove and place on paper towels to absorb some oil
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