Beer battered lemon peppered halibut burgers.

Funny thing about PNW weather lately, we've enjoyed 90 degree weather all weekend and as soon as Monday hit we were back down to 75--today it's been overcast and 68! Yesterday I went to the grocery store at 7am; turns out that's the best time to shop; I almost had the store all to myself and easily got out of there within 15 minutes! I spied yellow and white peaches on sale for .88 per pound and picked up enough for a peach pie, also some yummy halibut for dinner. I thought about making a Panko breaded fish & chips but settled on the beer battered lemon peppered burgers instead. If you've tried my other batter recipe, this one is very similar but the batter is heavier. For a twist I served it with horseradish tarter sauce. Totally satisfying. 


Ingredients (serves 4 people):
8 pieces of Halibut (pieces should be at least 2 1/2" wide x 3" long x 1/2" strips)
3/4 cup of amber/pale beer
1 cup of flour
1 teaspoon cayenne powder
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon dried parsley
1/2 teaspoon dried or fresh dill 
1/2 teaspoon salt
1 tablespoon lemon pepper seasoning (I love the Costco Kirkland brand)
1 egg
1 lemon cut into wedges
Horseradish Tarter Sauce
Oil for frying (canola or vegetable)

Directions:
Wash and pat dry the fish (if using frozen cod, defrost and gently squeeze out excess water). Cut into strips. 

In a medium sized mixing bowl add all the dry ingredients and mix in the beer and egg. The batter should be thick like pancake batter, add more flour as needed. Add the fish pieces and thoroughly coat each one with the batter.
Heat oil in frying pot or pan to 375 degrees. Fry each piece until golden brown and drain the excess oil by placing in metal drain basket or with paper towels. 

Serve with salad or fries and your favorite horseradish tarter sauce and lemon wedge. Or serve on toasted buns with lettuce and tomato - easy fish filet sandwich. 

If you would like to make your own horseradish tarter sauce, here's my recipe: 

Ingredients (makes 2 cups):1 cup mayonnaise

1 cup sour cream
3 tablespoon sweet pickle relish
1 tablespoon minced onion (sweet or red)

1/2 teaspoon dried dill weed

1/2 teaspoon parsley

1-2 Tablespoon hot horseradish paste (to taste)
3 tablespoons lemon juice
salt & fresh cracked pepper to taste

Directions:

Mix all ingredients in small mixing bowl by hand until well blended. Chill in the refrigerator for at least 2 hours before using. Store excess in airtight container.