18 May, 2013

Halibut Beer Bits

Halibut was on sale at Thriftway this week.
I made halibut beer bits.

I'd forgotten how good these are.
Crispy crunchy outside with succulent halibut that melts in your mouth.

Totally not gluten-free or grain-free.

Use Krusteaz pancake batter and add beer until it's tad thinner than pancake batter.
The beer batter thickens to just the right consistency to coat 1" cubes of halibut.

Heat (a high heat) oil until 350'.

I used 48oz in a 3qt saucepan.

Cook one to two beer bits to get temperature stabilized, halibut done, & outside a deep golden brown.

Once temp. is stabilized, fry only three or four cubes at a time to keep temp. of oil constant.

While you're waiting for oil to get hot enough - do not leave unattended --make some homemade cocktail sauce.

1cup ketchup
Swig Worcestershire sauce
Spoonful horseradish sauce
2 jigs of lemon juice.

Stir until blended.

These were delish.

Slightly frozen halibut is easier to slice.
Try to keep oil at 350'. Finesse that temperature knob.
Cut your halibut into uniform pieces. These will cook at similar times.

You can also use Tartar sauce.
Krusteaz only - don't substitute.
However, any beer will work.

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