My husband grew up in Alaska and has a serious love for Halibut. When we came upon some beautiful fresh fillets, there was no question Sunday night's dinner would be Beer Battered Halibut Two Ways! (The poor man has suffered through my Take it Off blog series long enough!) I wish you could taste, but based on photos and description - which one would you prefer?
Above (#1): Beer Battered Halibut Sliders with homemade tarter sauce, arugula and tomato. Here's how we assembled: Toasted slider bun on cast iron skillet, tarter sauce, fish, tarter sauce, tomato, arugula, tarter sauce on top of bun, YUM! (yes, tarter 3x!)
Below (#2): Beer Battered Halibut Soft Tacos with homemade pico de gallo and diced avocado. Chips on the side. YUM!
So, if you had to choose, which would it be?
Beer Battered Halibut
Adapted from Bon Appétit, May 2003
1 lb fresh Halibut fillet, skin removed, cut into strips or cubes
fresh lime juice
Simple Beer Batter:
1 cup all purpose flour
1 teaspoon fine kosher salt
1/2 teaspoon ground pepper
1 cup beer, room temperature
dash+ of garlic powder
dash+ of hot paprika (or whatever paprika you have on hand)
Vegetable oil - 2 inches deep in pan (about 4 cups)
Salt and pepper Halibut pieces. Squirt with lime juice. Let sit up to 15 minutes.
Mix together batter in large bowl and add fish pieces to coat.
Heat oil to 350 degrees. Carefully place 4-5 pieces of fish into the hot oil. Fry for 2-3 minutes. Drain on paper towel. If you need to keep warm, place in a 200 degree oven until ready to serve. S&P to taste.
1/2 cup mayonnaise
2-3 quartered dill pickles, chopped
1 tsp. fresh chopped parsley
1 tsp. fresh lemon juice
pinch of salt
fresh cracked pepper
Mix all ingredients to taste. Serve or chill.