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Heat oil to 375 degrees in a medium to large sized dutch oven or skillet. If you do not have an oil thermometer, test with a small drop of batter. If batter starts to sizzle and not stick to the bottom it is ready.
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Lightly dredge halibut in corn starch.
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Combine flour, salt, and pepper in a bowl and mix to combine.
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Add beer and whisk until smooth.
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One strip at a time, dip fish into batter and flip until fully coated.
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Carefully place in oil do not cook more than three pieces of fish at a time.
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Cook fish for about 3-4 minutes, then flip and cook for another 3-4 minutes or until golden brown.
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Remove from oil and place on a plate lined with a paper towel to absorb oil.
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Continue with the rest of the fish.