Beer Battered Halibut with Chipotle Tartar Sauce

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

112 Ratings
Directions for: Beer Battered Halibut with Chipotle Tartar Sauce


For the Sauce

½ cup mayonnaise

2 Tbsp green hot dog relish

1 Tbsp capers

4 green onions, thinly sliced

Juice of 1/2 lemon

1 chipotle pepper in adobo sauce, minced

For the Fish

4 8 oz halibut filets

1 cup all purpose flour

½ cup corn starch

1 tsp baking powder

1 12 oz bottle of your favorite beer

Salt and pepper to taste

More flour for dredging


For the Sauce

1. Whisk together the mayonnaise, relish, capers, green onions, lemon juice and chipotle pepper. Serve with the fish.

For the Fish

1. Whisk together flour, cornstarch, baking powder and salt and pepper. Add beer and stir just until combined. If batter is over mixed, it will be tough.

2. Dredge halibut in flour then dip in batter. Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil. Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.

See more: North American, Main, Fish, Rice/Grain, Fry

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