Beer-Battered Halibut with Tangy Tartar Sauce
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Beer-Battered Halibut with Tartar Sauce

9 ratings
· 6 servings
Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.
simone Bruce
simone Bruce

Ingredients

Seafood
• 6 Halibut, Skinless fillets
Produce
• 1 tbsp Flat-leaf parsley
• 1 Lemon, wedges
• 1 Shallot
• 1 tbsp Tarragon
Refrigerated
• 1 Egg, Hard
Condiments
• 1 tsp Dijon mustard
• 1 Hot sauce
• 1 cup Mayonnaise
Baking & Spices
• 1 tsp Baking soda
• 2 cups Cake flour
• 1 Pinch Salt
• 1 tsp Salt
• 1 Sea salt to finish, Flaky
Oils & Vinegars
• 4 cups Vegetable oil
• 1 tsp White wine vinegar
Beer, Wine & Liquor
• 12 oz Beer, Good
Other
• 6 Cornichons, minced

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