Halibut Filets cut into 2" by 2" pieces 1/2" thick, or similar
1 Cup flour
7/8 Cup cornstarch
2-1/2 teaspoons baking powder
2 tablespoons Lawry's Seasoning salt
1-1/4 teaspoons sugar
3/4 teaspoon garlic powder
1 bottle Grant's Perfect Porter (I use Grant's Perfect Porter, but you can use any type of beer. Grant's is very dark and thick. It helps to let it go flat but is not nessesary.)
Mix together all ingredients together, except Halibut and beer. Add beer (approx. 11 oz.) until batter is the consistency of cream. Dredge Halibut pieces in flour. Then dip Halibut in the batter and fry at 365 f. for 5 minutes or until golden brown. Serve really hot so that it burns your guests' mouths. Then sell them a beer chaser.
Mix catsup and horseradish to make cocktail sauce.
This batter also works well with Shrimp and Onion rings.
