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overhead photo of beer battered halibut with fires, dipping sauces, and lemon wedges

20-Minute Crispy Beer Battered Halibut

Print Recipe
This flash-fried Beer Battered Halibut is crispy on the outside, tender and flaky on the inside, full of flavor, and ready in under 20 minutes!
Course Dinner
Cuisine American
Keyword 30 Minutes or Less, Beer Battered Fish, Fish Dinner, Halibut, Pescatarian
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4 servings
Author Marley Goldin

Equipment

Ingredients

  • 1 pound Halibut, skinless
  • ¾ cup whole wheat flour
  • 1 large egg
  • 1 cup Lager or Pilsner beer
  • 2 tablespoons Old Bay Seasoning
  • 1 to 3 cups vegetable oil for frying
  • Lemon wedges for serving optional

Instructions

  • Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
    1 pound Halibut, skinless
  • Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
    ¾ cup whole wheat flour, 1 large egg, 2 tablespoons Old Bay Seasoning, 1 cup Lager or Pilsner beer
  • Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
    1 to 3 cups vegetable oil for frying
  • In a second shallow bowl, add 1/4 cup of whole wheat flour.
    ¾ cup whole wheat flour
  • Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
  • Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil—the battered fish will stick together if they get too close.
  • Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
  • Serve immediately with lemon wedges.
    Lemon wedges for serving

Notes

  • If you purchase fish with the skin on, check here for an easy skin-removing demo.
  • You can use peanut or canola oil in place of vegetable oil if you prefer.
  • If you don't have Old Bay Seasoning, you can substitute Seasoned Salt or Cajun Seasoning.
  • There’s not much better than a quick fish dinner! Check out my collection of fish recipes ready in 30 minutes or less!