Beer Battered Fish



Beer Battered Halibut
From a recipe by Emeril Lagasse, 2007

Prep Time: 30 min
Inactive Prep Time: 45 min
Cook Time: 20 min

Serves: 4 to 6 servings


6 to 8 cups peanut oil, for frying
1 cup all-purpose flour or rice flour (preferred)


2 teaspoons Creole Seasoning, recipe follows

4 cups Beer Batter

1 cup rice flour
2 pounds Halibut, cut into 4-ounce strips

Lemon slices or pepper vinegar

Heat oil in large pot or in an electric deep-fryer to 350 degrees F.

Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Creole Seasoning. Repeat the process for the remaining of the fish.

Serve with French Fries , Malt Vinegar, Tartar Sauce and slices of lemon

Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup



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