Summertime. Beer. Fish.
Anyone hungry for some beer battered fish fingers?
When you want them beer-battered, crunchy, a little spicy and gluten-free – the best are homemade… using halibut… in your own kitchen!
I love me some crunchy fish and chips. I really, really like crunchy halibut as my fish to sit alongside my chips. Oh man – are these some kind of good! These Beer Battered Gluten-Free Halibut Fingers.
The summertime is the best time for a fish fry OR over the top delicious fish and chips. Since fresh halibut was featured at my grocery, I had to pick some up with just these crunchy strips in mind. I decided to spiralize the potatoes for a nice crispy salted chip. Perfect. And then – a sauce was needed for dipping. I thought of making the standard tartar sauce, but these are not the normal fish and chips! So a spicy remoulade was whipped up in no time to complete this wholesome dish!
This recipe is gluten-free; gluten-free beer, gluten-free flour and absolutely tasty as all heck. BUT, with all my recipes – there are options! You can always make your own beer-battered halibut fingers with your own favorite beer and flour choices!
Can you just taste the mild, white, flaky halibut inside all this crunch?
Beer Battered Gluten-Free Halibut Fingers – I should open a restaurant.
For those of you who do not like the standard fish stick, these really are a great, easy alternative, and the fish is sublime. Halibut is a lean white fish with a mild and sweet tasting flesh, large flakes and a firm but tender texture. Even though halibut can be pricey, the amount you use to make a meal for 2 is really very reasonable. Like… cheaper than picking up some fast food. I know which one I would choose! How about you?
My remoulade (a condiment invented in France that is usually aioli or mayonnaise based, similar to a tartar sauce) is simple – mayo, ketchup, smoked paprika, chipotle and sometimes some sriracha sauce. That’s it.
Some of the very best fish and chips that this girl has ever eaten – in Bermuda. But they were very pricey and I am not sure that they are better than this fish and chips dinner. The view… well yes, it is hard to beat the view from anywhere in Bermuda.
Oh… by the way. Do you want to go over the top with this recipe? Go lobster instead of halibut! I cannot even tell you how this will change your life!
Go Fish! I am sure you will enjoy.
Teri~
- 1½ cups flour +1½ cups flour, separated (I use King Arthur Gluten-Free Flour).
- 12 ounces light beer (I use DAURA DAMM gluten-free beer).
- 1½ tsp baking powder
- 1½ tsp smoked paprika
- 2 tsp chipotle powder
- 1½ tsp salt
- 1 tsp pepper
- 2 thick pieces of Halibut (about 4x4 pieces) sliced into ½-thick strips -about 6
- canola oil for frying
- In a large bowl, add the 1½ cups of flour, baking powder, paprika, chipotle powder, and salt, and pepper.
- Whisk in the beer until most of the lumps are gone.
- In a small fryer or heavy pot, fill with ⅔ canola oil. Preheat to medium/high heat.
- Oil should be at least 350ºF to 365ºF. Prepare a cooling tack with paper towels to drain the fish strips.
- Add the extra 1½ cups of flour to another bowl and season lightly with salt and pepper.
- Toss half of the halibut in until evenly coated and shake off excess flour.
- Dip up to 3 pieces into beer batter and carefully drop 1 strip at a time into hot oil.
- Cook, turning once for just 2 to 4 minutes or until golden brown.
- Remove from hot oil using a slotted spoon and transfer onto the cooling rack.
- Serve with your favorite tartar or remoulade sauce, and of course, chips!