| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
1 |
Servings |
INGREDIENTS
|
|
-couple of pounds of halibut enough cooking oil to allow deep frying |
| 1 |
c |
Flour one 12-ounce bottle of beer |
| 1 |
tb |
Of paprika and 1 1/2 tsp salt |
INSTRUCTIONS
For this batter, good quality, light-colored beers work best. The flavor of
dark beers is too strong.
Cut halibut into 1-inch-thick chunks. Heat oil in a deep-fat fryer to 375
degrees F. Make batter by combining remaining ingredients. Dip the halibut
into the batter and drop the pieces into the hot oil a few at a time. Cook
the fish chunks until the batter is golden brown ~ just a few minutes.
Halibut overcooks easily, so try not to overdo it. Remove the fish pieces
from the oil and drain on paper towels; serve piping hot with your favorite
accompaniments.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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