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Deep Fried Halibut In Alexander Keith Beer Batter


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  • 4 x 3 oz halibut fillets
  • cornstarch
  • 2 cups plain flour
  • 2 teaspoon spoon baking powder
  • salt and pepper
  • 310 ml (10 fl oz) Alexander Keith’s India Pale Ale
  • oil for deep-frying


Adapted from


Step 1

Dust halibut fillets with cornstarch. Mix flour, salt and pepper & baking powder. Add beer gradually, stirring well until smooth.

Dip fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper.

Serve with lemon wedges and tartar sauce.

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