1 to 1½ pounds of halibut, Skin off

canola oil for frying

one egg white, beaten

½ cup beer

1/3cup plus 2 tablespoons flour

1/8 cup cornstarch

½ teaspoon baking powder

1/4 teaspoon salt and pepper

 

 

Clean your fish fillets so that most of the dark meat (gray) is trimmed off. Take out any pin bones. Rinse the fish and pat it dray with paper towels. Cut the fish into smaller pieces, about 4 “x 1 “ thick. Mix together the ingredients with a whisk.

 

 

The batter will look lumpy. Bring  the oil up to temperature on the stove top (335-345 degrees). 

 

 

Dip each piece into the batter and then gently into the hot pan. Fry until golden and then flip over and cook the other side.

 

Once cooked, drain on paper towels until the rest are cooked.