What is better than a big basket of fish and chips? Pretty much nothing, in my book. Battered Halibut is my favorite fish – ever, and when I saw some on sale last week you had better believe I picked up enough to feed the family! I have a child with a seafood/fish allergy though, so we picked up chicken too and then just used the same breading (different oil) for it all! Perfect!
Crispy Battered Halibut Recipe
Now that I can FINALLY talk openly about it, I have to tell you all about my epic week last week! Or if you’d rather just get to the recipe and skip the chit-chat, feel free to use my handy jump box below.
For those of you who DO like my chit-chat – all 3 of you (Hi Mom!) – stick around.
Last week I embarked on an epic journey – and I couldn’t post on any social media about ANY of it. Not a word. I’m usually a social media junkie while I travel because HELLO! I actually have something to talk about besides the latest ridiculousness that came out of my kids mouth. But not this time.
Because if I had posted anything about my trip I wouldn’t have been able to have THIS moment:
[fbvideo link=”https://www.facebook.com/Nicole.Clairmont.Johnson/videos/10153619101714270/?l=7220013634597777174″ width=”600″ height=”400″ onlyvideo=”1″]
Can I get a collective, “Awwwwwwwwwww” now? I got to spend a day with my family who I never get back home to visit. Which was amazing! But the rest of my trip was pretty amazing too and was the actual purpose of me running away from home for a few days.
I got to meet everyone over at the CoSchedule offices!!!!!! Yes – all of those people I’ve been working with for the last year and a half. I worked in both of our offices in
the frozen tundra North Dakota, ate some awesome food, and went to my very first CoSchedule Christmas party! Annnnndddd I hardly got any pictures. I kind of forced myself to put my phone away and just take it all in, not realizing that I could do a sweet little recap post after the fact. Lesson officially learned.
Speaking of lessons learned? Don’t run out the door on your way to a freezing Fargo without your WINTER COAT. And with mostly SKIRTS to wear and no tights/leggings. Even long skirts don’t help if its like -20 with the windchill.
I missed most of the photo ops that I should’ve taken, but I did get a sweet picture of this shrimp cocktail that I had at my first live comedy show. This tiny little thing was $10. I was a little shocked, and kind of wanted to ask if they dropped the rest on the way.
But the comedy? It was hilarious. I saw this guy – Dave Johnson. He was nice enough to chit chat with me for a bit before the show, and then during his act? Total hilarity. He has 5 kids (boy boy boy boy GIRL), and his parenting bits are spot on, totally relatable, and completely amazing. LOVED it. GO SEE HIM if he comes to your area, and stop by that link and show him some Facebook love. I have such a huge respect for comedians. Standing up in front of a crowd, and TALKING? Couldn’t do it. Actually trying to make people laugh? Totally terrifying. I could sing the alphabet in front of a crowd, but don’t make me talk. Nooooo.
He was followed up by Frank Roche who was also hilarious. He did more crowd work, which was really fun to watch and a little scary. But thankfully I didn’t get picked on too bad! He was on America’s Got Talent a while back, and you will not regret getting out to see one of his shows. He’s from Detroit, and went to high school in the very same town where we recently spent two years for work. *It’s a small world after all*
Between Christmas, New Years, and getting ready for this trip I’ve been in a total fog. And barely posting at all. But I’m back! And I’m ready to go.
So back to this halibut. Which rocked my entire world.
This recipe is actually kind of a cross between a batter and a breading. It’s the best of both worlds, in my humble opinion! Adjust as you see fit. That’s the best part of breading and battering. It’s so customizable.
- 1 cup flour
- 1/8 cup corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon Old Bay seasoning
- 1 cup cold water
- 1 cup bread crumbs
- oil for frying
- Prep your fish by removing the skin (if any) and cutting into fryable sized pieces prior to mixing your batter. Preheat your oil as well. Ideal frying temperature is about 365. If the oil is not hot enough you'll end up with greasy fish. If its too hot you'll burn the batter before the fish is cooked through. The batter needs to be used immediately after it's mixed. Baking powder is temperamental and doesn't wait for cold oil!
- Combine all the dry ingredients except for the bread crumbs, and stir well to evenly distribute. Immediately dip fish in the batter, so a quick coat in the bread crumbs, and carefully put into the preheated oil. Cook until golden brown and the fish is cooked through.
This was enough batter for 6-8 decent sized pieces of fish.