Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
If you love a good springtime fish fry, this recipe is for you!
Dredged in a delicious beer batter and deep fried, there’s no need to visit a restaurant when you can create this fish fry in your own home with just a handful of simple ingredients.
- Prep time:
- Total time:
- 2 lbs. skinned fresh halibut, cut into 3-4 oz. pieces
- 2 cups all-purpose flour
- ½ cup rice flour or cornstarch
- 1 stick unsalted butter, softened
- 1 egg
- 12 oz. bottle of beer
- 2 tsp. garlic powder
- 2 tsp. onion powder
- Salt and pepper, to taste
- Oil, for frying
- Heat frying oil in a medium-size pot to 350°F to 375°F.
- In a medium-size bowl, sift together 1 cup of flour with rice flour.
- Whisk in 1 egg, beer, garlic powder, onion powder and salt and pepper until combined.
- The batter should be on the thin side, so feel free to add water until this consistency is achieved. Set aside in the refrigerator for 10-15 minutes.
- In a separate medium-size bowl, whisk together the remaining 1 cup of flour with salt and pepper until combined. Set aside.
- Season the halibut lightly with salt and pepper.
- Take 1-2 pieces of halibut and lightly coat them into the flour mixture, then dredge heavily in the beer batter and place into the hot oil. Cook for 4-5 minutes.
- Fry 2-3 pieces at a time so that they do not stick together.
- Drain on a rack before serving alongside fries, chips, malt vinegar or tartar sauce.