Beer Battered Halibut Cheeks
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Beer Battered Halibut Cheeks
- dinner
Recipe By: Chef Cory Daniels
Ingredients:
- 4 cups neutral flavor oil (Canola, corn, peanut...etc)
- 4 cups all purpose flour
- 12 oz beer
- .5 TBSP Salt (+ .5 more for the flour)
- .5 TBSP Black pepper (+ .5 more for the flour)
- 1 lb Halibut cheeks
Directions:
Mix 2 cups of flour, beer, salt, and pepper (the consistency should be similar to a thick pancake batter). You can use any beer you prefer, I used Rainier but most beers will work (hoppy beers like IPAs might leave a slightly bitter taste, something like a Pilsner or Hefeweizen would be perfect).
Thoroughly pat the halibut cheeks dry, this is crucial to getting the batter to stay adhered while frying. Add the remaining 2 cups of flour to a separate bowl and season with salt and pepper (about .5 TBSP each). Toss the halibut in the flour and thoroughly coat the fish, shaking off any excess before dredging into the batter.
In a large pot on the stove, heat up the 4 cups of oil to 375°F using a deep fry or candy thermometer, if you have a deep fryer that would be easier but I don't own one.
Once your oil is up to temp, carefully lower the pieces of fish into the hot oil using tongs, being careful not to splash any on yourself and fry for 3-5 minutes until you get a nice golden color. Work in small batches so you don't overcrowd or overflow the pot. Once the fish is a nice golden brown color, remove them from the oil and place them on a wire rack or paper towel lined plate to drain while you fry the rest of the fish.