Beer Battered Halibut Fish & Chips Recipe

While rewatching my calorie-laden episode of My Family Recipe Rocks again last night, I was caught off guard by a commercial for a weight gain pill that aired somewhere between the extra-cheesy scalloped potatoes and my mud pie that requires three gallons of ice cream to create. I mean, all this time I could have taken a pill instead of eating extra-cheesy scalloped potatoes and mud pie? Silly me. Now, bring on the beer battered fish and chips…


  • Canola or vegetable oil for frying
  • 2 egg yolks, beaten
  • 12 ounces of your favorite pilsner beer
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 2.5 pounds fresh halibut

Preheat  oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.

Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together egg yolks, beer, flour, baking powder, sea salt,  onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Cut into 1-2 inch pieces – whichever you prefer – but make sure that all the pieces are as close to the same size as possible so that they all cook in the same amount of time.

Serious sizzle.

Using tongs, place a few pieces of fish in the tempura batter. Use tongs to help coat the fish. Carefully place coated fish in the preheated oil. Use the tongs to adjust fish as needed. Cook for about 3-5 minutes, perhaps longer for larger pieces.

Remove fish from deep fryer when done. Place on paper towel-lined baking sheet. Sprinkle with a wee bit of salt.

Enjoy while hot.

If you’d like to use frozen halibut, be sure to defrost and pat dry with paper towels to remove excess moisture before cooking.

If you like, you can add the “chips” or fries. I mean, since you have the deep fryer out and all. Cut about 4 russet potatoes into a French fry cut (mandolin works perfectly for this). Deep fry for about three minutes at 350 degrees to blanch. Allow to cool on paper towel-lined baking sheet while you cook the fish. Place fries back into deep fryer again and cook for about 5 more minutes or until golden brown. Place back onto baking sheet when done and lightly coat with sea salt.

All of this crispy, golden loveliness is not to be confused with a weight gain pill. You know, just in case you might have gotten them mixed up or something. Please pass the fries. And an apple.

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