60
min
Mains

Halibut Fillet in Beer Batter

Tip:

French fries and remoulade sauce go well with it.

These Canadian ingredients are available at your local supermarket.

4 servings
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Ingredients

  • 4 halibut fillets (150 g each)
  • 3 tbsp canola oil
  • 3 tbsp lemon juice
  • 2 stems of thyme
  • 100 g wheat flour (type 550), sifted
  • ½ tsp salt
  • curry powder
  • 3 tbsp milk
  • 5 tsp light Canadian beer (or pilsner)
  • 5 tsp dark Canadian beer (or Altbier)
  • 4 tsp oil
  • 1 egg
  • 2 egg whites
  • canola oil for frying

Preparation

  1. Soak halibut in a mixture of canola oil, lemon juice, and thyme for 30 minutes.
  2. For the beer batter, mix flour, salt and a little curry powder in a bowl. Form a large hollow in the middle.
  3. In a second bowl, mix milk, beer, oil and the egg. Pour half of it into the middle of the bowl with the flour. Now gradually whisk the flour thoroughly with the liquid. When the dough thickens, add the remaining liquid. The beer batter must be smooth and should not clump. Finally, drizzle some oil onto the dough so that it doesn't crack. Let it steep for 20 minutes.
  4. Put egg whites with a pinch of salt in a large bowl and whisk until you get beaten egg whites, fold them loosely into the beer batter.
  5. Turn the halibut fillets in beer batter and fry on both sides in hot oil. Remove the fillets from the pan with a ladle, place them on paper towels and add salt.

Here you can find some of the ingredients for the recipe

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