Buy Frozen Beer-Battered Halibut: Best Places To Shop

If you're looking to buy frozen beer-battered halibut, there are a few options to consider. Some websites, such as Sizzlefish and Two Cloves Kitchen, offer frozen halibut that can be used for this purpose. Alternatively, you could look for local or frozen Alaskan halibut, which is a great choice for beer-battered fish tacos, fish and chips, or a fish fry. When preparing frozen halibut, it's important to fully defrost and pat dry the fish before cooking to ensure the best results.

Where to buy frozen halibut

While many of the search results refer to recipes for beer-battered halibut, some do mention where to buy the fish.

For instance, one source recommends using local halibut if possible, but notes that frozen Alaskan halibut is a great alternative if there is none available locally. Another source suggests buying wild Pacific halibut.

In addition, one source mentions a company called Sizzlefish, which sells wild-caught halibut from the waters of Southeast Alaska.

Therefore, if you are looking to buy frozen halibut, it may be worth checking your local grocery stores or fish markets, as well as looking into online retailers like Sizzlefish that specialise in seafood.

Choosing the right beer

The beer you choose for your beer-battered halibut recipe can make or break the dish. The right beer will complement the fish's delicate flavour and flaky texture, while the wrong one might overpower it. Here are some tips to help you select the perfect beer for your culinary creation:

Flavour

The type of beer you choose will significantly impact the flavour of your dish. For a traditional London-style fish and chips experience, a standard lager or pilsner is an excellent choice. These beers are typically light and bubbly, adding a subtle crispness to the batter without overwhelming the delicate taste of the halibut.

If you want to venture beyond the classic, consider a beer with a more robust flavour, such as a stout or ale. These beers can lend a heartier, slightly sweeter taste to your dish. Just be mindful that a darker beer may alter the colour of your batter, so opt for this only if you're seeking a unique presentation.

Carbonation

Carbonation is key to achieving that coveted light and airy texture in your batter. The bubbles in the beer create a crisp, fluffy coating around the fish. When selecting a beer, look for one with noticeable carbonation, as this indicates a higher level of carbon dioxide, which will help you attain that perfect, crispy texture.

Temperature

Using cold beer is essential to maintaining the carbonation in your batter. The cold temperature helps preserve the bubbles, ensuring they end up in your batter rather than escaping into the air. A cold batter will also react with the hot oil, creating a quick frying action and resulting in an extra crispy exterior.

Alcohol Content

The alcohol content of the beer you choose can also affect your final dish. A beer with a higher alcohol content will have a more pronounced flavour, which may be desirable if you want the beer to be a prominent taste in your dish. However, if you're looking for a more subtle beer flavour, opt for a beer with a lower alcohol content.

Experimentation

Don't be afraid to experiment with different beers to find the perfect match for your palate. Try a variety of beers with different flavour profiles, alcohol contents, and carbonation levels to discover which one best suits your taste preferences and desired texture.

Remember, the key to choosing the right beer is understanding how it will interact with the halibut and the cooking process. By considering flavour, carbonation, temperature, and alcohol content, you can create a dish that is truly exceptional.

Preparing the fish

Step 1: Thawing and Skinning

If you're using frozen halibut, make sure to thaw it before starting the recipe. It's also important to remove the skin from the fish, as you want to coat the entire fillet in batter. This is best done while the fish is still raw.

Step 2: Drying

Use paper towels to pat the fish dry on both sides. This step is crucial to achieving a crispy coating, as moisture can prevent the batter from adhering properly and result in a soggy texture.

Step 3: Seasoning

Lightly season the fish with salt and, optionally, lime zest. This enhances the flavour of the fish and complements the batter. Place the seasoned fish in the fridge while you prepare the batter.

Step 4: Flour Coating

Before dipping the fish in the batter, it's a good idea to coat it with a thin layer of flour. This helps the batter adhere better and creates an even coating. You can use a shallow bowl or dish for this step, adding just enough flour to coat the fish.

Step 5: Battering

Dip the floured fish into the prepared batter. Ensure that the fish is completely coated, allowing any excess batter to drip off before carefully placing it into the hot oil.

By following these steps, your fish will be perfectly prepared for frying, resulting in a delicious and crispy beer-battered halibut.

Making the batter

The key to a good beer-battered halibut is in the batter. The beer not only adds flavour to the batter but helps to aerate it, leaving you with a thin, crispy outer layer. The carbonation in the beer creates a light and airy texture. Using a lager or pilsner will give you the crispiest coating. Keep the beer refrigerated until just before making the batter and be sure not to overmix it, as this will deflate the bubbles. When the cold batter hits the hot oil, it will crisp quickly.

To make the batter, first, prepare your dry ingredients. You can use plain flour, or for a crispier crust, opt for whole wheat flour or cake flour. Add in some seasonings like garlic powder, paprika, onion powder, and black pepper. You can also add in a teaspoon of baking powder, which will help to ensure a light and crispy texture.

Next, slowly add in the beer. Stir it in gradually until a thin batter forms. The batter should be thinner than pancake batter but thicker than crêpe batter—about the consistency of heavy cream. It's okay if there are some small lumps in the batter. Do not overmix, as this will affect the crispiness of the final product.

Once your batter is ready, you can start dipping your halibut fillets and frying them in hot oil. Enjoy your delicious, crispy beer-battered halibut!

Frying the fish

Now that you've bought your frozen beer-battered halibut, it's time to fry it!

First, you'll want to make sure your fish is dry. Use paper towels to pat both sides of the fish until they are completely dry. This step is important, as it will help you get a crispy coating on your fish.

Next, you'll need to set up a dredging station. Get three shallow bowls. In the first bowl, place some flour. This will be used to coat the fish before dipping it in the batter. In the second bowl, prepare your batter by whisking together flour, cornstarch, paprika, salt, pepper, and garlic powder. Gradually whisk in your beer of choice until just combined. There should still be some small lumps in the batter. The third bowl will be used for the fish once it has been coated in the batter.

Now it's time to heat your oil. You'll want to use a neutral oil with a high smoke point, such as canola oil, peanut oil, or vegetable oil. Heat about 1 inch of oil in a large frying pan until it reaches a temperature of around 350-375°F.

While your oil is heating up, you can coat your fish. First, dip the fish into the bowl of flour and coat it completely. Then, dip it into your beer batter, making sure to get an even layer of batter on the fish.

Once your oil is hot, carefully place the battered fish into the pan. Fry the fish in small batches to avoid overcrowding the pan. Fry for 4-6 minutes, turning the pieces with tongs once the sides are golden brown.

When your fish is golden brown and crispy, remove it from the oil and place it on a paper towel-lined baking sheet to absorb any excess oil. Serve immediately with lemon wedges and tartar sauce for a delicious, crispy treat!

Frequently asked questions