Get ready to dive into a mouthwatering meal with these beer-battered fish sandwiches! Picture this - tender, juicy halibut filets coated in a delicious beer batter, fried to crispy golden-brown perfection. These bad boys are served up on soft brioche buns, with a generous dollop of tangy lemon dill sauce, crisp lettuce, and juicy tomatoes. So get your taste buds ready and give them a try today!
Cut the halibut filet into 4 pieces, about ½" thick and the size of your hamburger buns. If your filet is around 1-1.5" thick, cut it in half to make it thinner. If your filet is already ¾" thick or thinner, don't cut it in half to make it thinner.
Combine flour, seafood seasoning, and baking powder in a medium bowl. Slowly add beer to the batter and stir with a whisk. The batter should be the consistency of a thin pancake batter. It needs to be thin enough to coat the fish well but not so thin that it doesn't stick.
Dip halibut pieces in batter and let excess drip off. Add to pan of oil and cook for 6-8 minutes, flipping halfway, until internal temperature reaches 145°F and breading is golden brown and crispy.