Beer-Battered Halibut Sandwiches

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes

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!

Ingredients: – halibut filet – all-purpose flour – lager beer – seafood seasoning – baking powder – salt – peanut oil – sour cream – mayonnaise – fresh dill – fresh lemon juice – fresh lemon zest – stone ground mustard – salt – black pepper – brioche hamburger buns – tomato – leaf lettuce

Combine all sauce ingredients in a bowl. Cover and refrigerate until ready to use.

Remove skin and bones from halibut filet, if needed.

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.

Season halibut pieces with salt on both sides for 30 minutes before cooking.

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.

Add enough peanut oil to a deep skillet to make it about 1" deep. Heat over medium-high heat to 350-375°F.

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.

Spread lemon dill sauce on top and bottom buns. Place halibut on the bottom bun. Top with lettuce and tomatoes. Add the top bun and enjoy!