Beer-Battered Halibut with Tartar

Beer-battered halibut with homemade tartar sauce is one of those impressive yet approachable dishes that turns any weeknight into a special meal. The halibut comes out perfectly crisp on the outside and tender inside, while the creamy tartar sauce—brightened with fresh herbs and a touch of tang—takes everything up another notch.

The first time I nailed this recipe my kitchen smelled like the best little fish shack and my friends could not stop raving about the crunchy coating paired with the zippy sauce. Now whenever halibut goes on sale I grab it knowing this is the recipe everyone asks for.

Ingredients

• Flat leaf parsley: adds herby brightness choose leaves with vivid color and no yellowing
• Fresh tarragon: lends a subtle anise flavor that really pops in the sauce avoid wilted or darkened leaves
• Shallot: brings gentle onion flavor with no sharp bite pick small firm bulbs without green shoots
• Cornichon: pairs briny crunch with the creamy sauce opt for the small crisp French style if possible
• Hard boiled egg: provides creaminess and rich flavor use eggs that are just cooked and cooled for best texture
• White wine vinegar: lends tang which balances creamy ingredients look for a bottle with bright aroma not muted
• Pinch salt: just enough to balance flavors be sure it is pure with no additives
• Dijon mustard: sharpens the sauce and adds backbone choose a jar that is smooth and aromatic
• Mayonnaise: forms the cream base pick a brand with few ingredients and bright flavor
• Hot sauce: adds just enough heat select your favorite brand for best results
• Cake flour: gives a feathery light crust compared to all purpose flour make sure it is not lumpy
• Baking soda: helps the batter get crisp and bubbly ensure it is fresh for proper reaction
• Good beer: any style you love works for unique flavor look for a bottle that is fresh and not bitter
• Vegetable oil: has a clean flavor and high smoke point for frying get one labeled for high heat use
• Halibut fillets: mild and flaky with enough richness to stay moist in the fryer fresh is always best but flash frozen is fine
• Salt for seasoning: keeps the fish lively and from tasting flat use a fine sea salt on the fillets and a flaky salt to finish
• Lemon wedges: cut fresh juice over the hot fish for a boost of brightness

Step-by-Step Instructions

Make the Tartar Sauce:

Finely chop the parsley tarragon shallot and cornichon then mix them in a bowl. Chop the hard boiled egg by removing the yolk and crumbling it with your fingers and dice the egg white before adding both to the bowl. Pour in the vinegar add the pinch of salt spoon in the Dijon mustard and add the mayonnaise. Add a few dashes of hot sauce then stir everything together until the sauce is smooth and flecked with herbs. Set aside to let flavors meld.

Mix the Beer Batter:

In a large bowl measure the cake flour and baking soda. Use a fork to blend them together until evenly mixed so you will not get clumps. Slowly pour in the beer while stirring the whole time with your fork. The batter should be thin and flow easily from the fork. It should not be thick like pancake batter. Let it stand while you prepare the fish so the batter can relax.

Heat the Oil and Prepare the Fish:

Pour vegetable oil into your deep heavy bottomed pan until it is no more than two inches from the top. Clip a thermometer to the side and heat the oil over medium high heat until it reaches three hundred fifty degrees Fahrenheit. While the oil heats pat the halibut fillets dry and sprinkle both sides with salt.

Test the Oil:

Drip a spoonful of the batter into the oil. If it floats to the surface and starts bubbling your oil is ready. Remove any tester bits with a slotted spoon so your oil stays fresh.

Fry the Halibut:

Hold a fillet with tongs and dip it in the beer batter letting excess drip off. Carefully lower the fillet halfway into the oil for about ten seconds so a crust forms which helps prevent sticking. Gently release it into the pan. Repeat with two more fillets so you have three in the pan at once without overcrowding. Cook for three to four minutes until the coating is golden and crisp and the fish is just cooked through.

Drain and Finish:

Lift each piece from the oil using tongs and set on a wire rack over a baking sheet to drain. Sprinkle with flaky sea salt while hot. Repeat with the remaining fish.

Serve:

Serve the hot fried fish with a generous spoonful of the tartar sauce and plenty of lemon wedges to squeeze over the top.

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I honestly love the bright pop of tarragon in the tartar sauce. It reminds me of the first time I made this recipe for my parents the herbs were just starting to grow in my garden and everyone around the table commented on how that touch made the sauce more interesting than any store bought.

Storage Tips

Store leftover fried halibut on a wire rack in the refrigerator to keep the crust as crisp as possible. Reheat it in a hot oven or air fryer rather than the microwave so the batter recovers its crunch. The tartar sauce stores well in a sealed jar in the fridge for two days.

Ingredient Substitutions

If halibut is not available cod or haddock fillets both work well with the same batter and cook time. Use pickles in place of cornichons if needed. If fresh tarragon is not on hand try chives or extra parsley for a different herbal note.

Serving Suggestions

This halibut pairs perfectly with a pile of hand cut fries and a crisp green salad. It is also delicious as a fish sandwich on a soft roll with lettuce and extra tartar sauce. Serve with simple steamed peas or coleslaw for a full meal.

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Cultural and Historical Context

Classic beer battered fish with tartar sauce has roots in British fish and chips shops where the pairing of crisp beer batter and thick cut fillets is a centuries old tradition. Adding fresh herbs to the tartar sauce gives this version a vibrant French twist I always appreciate.

Recipe FAQs

→ What kind of beer works best for the batter?

Choose a light, crisp beer with subtle flavors, such as a pilsner or pale lager, to create a batter that lets the halibut shine.

→ How can I ensure the batter stays crispy?

Keep your oil hot at 350°F and avoid overcrowding the pan. Let the fried pieces drain on a wire rack to preserve their crunch.

→ Can I substitute another fish for halibut?

Yes. Cod, haddock, or pollock are great alternatives, as their flaky texture holds up well to beer batter frying.

→ What’s the key to homemade tartar sauce?

Balancing creamy mayo with chopped herbs, tangy cornichons, briny capers, and a touch of vinegar yields a flavorful tartar.

→ How should I serve the dish?

Present the crispy fillets with lemon wedges and a bowl of tartar sauce on the side for dipping and drizzling.

→ How long does it take to prepare?

The full process, including making the tartar, takes about 30 minutes from start to finish.