Crispy Battered Halibut Recipe with No Beer

Crispy Battered Halibut Recipe

What is better than a big basket of fish and chips? Pretty much nothing, in my book.

Beer batter is popular because the carbonation makes the coating light and crispy. But you don't need beer or club soda to get the same result.

Baking powder works in a similar way. When it mixes with cold water, it creates tiny air bubbles, just like carbonation does.

This recipe uses both batter and bread crumbs, so the fish gets two layers of crunch. It's a handy method to remember, and it also works well with chicken if you want to try something different.

If you want a classic beer-battered version, I have a Beer Battered Halibut and Chips recipe on the site. But if you don't use beer, don't have any, this recipe is just as quick and tasty.

Why You'll Love This Recipe

• No Beer or Club Soda Needed - Baking powder gives the batter its lift, so you don't need to have beer or club soda.
• Ready in 25 Minutes - From mixing to serving, this recipe is quick enough for any weeknight meal.
• Extra Crunch from Bread Crumbs - The batter and breadcrumbs together make the crust extra crispy.
• Firm White Fish - No halibut? Cod, haddock, and pollock all work great too.
• Kid-Friendly Flavor - The mild seasoning makes this recipe easy for even picky eaters to enjoy.

If you want another crispy fried fish recipe, try this Cornmeal Fried Fish.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Halibut Fillets - Firm, mild, and holds together well when fried. Cod, Lingcod, seabass, rockfish, or similar white fish also work as substitutes.
• All-Purpose Flour - Forms the base of the batter and helps it cling to the fish.
• Corn Starch - Adds extra crispness to the fried crust.
• Baking Powder - This is the key ingredient. It gives the batter the lift and crunch you'd usually get from beer or club soda.
• Salt, Garlic Salt, and Onion Powder - Season the batter from the inside out.
• Old Bay Seasoning - Adds a classic seafood-seasoning flavor. Any Cajun or seafood blend works as a swap.
• Cold Water  - Keeps the batter cold, which helps it fry up crisp instead of dense.
• Bread Crumbs - Adds a second layer of crunch after the fish is dipped in batter. Panko works well if you want it even crispier.
• Oil For Frying - Use a neutral, high smoke point oil like vegetable, canola, or peanut oil.

Serve it up with some Homemade Tartar Sauce!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep the Fish - Pat the halibut dry and cut it into pieces about the size of a deck of cards.
2. Heat the Oil - Bring your frying oil up to 365°F. A thermometer takes the guesswork out of it, and keeping the temperature steady is what keeps the fish from turning greasy.
3. Mix the Batter - Whisk the flour, cornstarch, baking powder, salt, garlic salt, onion powder, and Old Bay together. Add the cold water just before frying, since baking powder starts working as soon as it gets wet. Don't let the batter sit.
4. Bread the Fish - Dip each piece of fish in the batter, then roll it in the breadcrumbs to coat.
5. Fry Until Golden - Gently lower the fish into the hot oil in batches. Fry for 4 to 5 minutes, or until golden brown and cooked through.

Air Fryer Parmesan-Crusted Halibut

Recipe FAQ

Try my Fish Nuggets, too!

Serve This With...

• Homemade Tartar Sauce
• Creamy Coleslaw
• Air Fryer French Fries

More Halibut Recipes

• Beer Battered Halibut and Chips
• Air Fryer Parmesan Crusted Halibut
• Simple Grilled Halibut
• Grilled Halibut Collar

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