KRONENBOURG 1664 adds an extra dimension to this halibut recipe. Think golden, crunchy beer batter with a hint of Dijon mustard – perfect for sharing with friends and family.
Battered fish is a longstanding British favourite, while Dijon mustard is perhaps the most famous of French condiments. Put them together with the suprême taste of KRONENBOURG 1664 to create traditional English fare with a continental twist.
This recipe is simple, delicious, and a real crowd pleaser – so grab some ingredients and cook up a storm!
Number of servings – 4
- 4 halibut fillets (skinned and boned)
- 250g all-purpose flour, and extra for dredging
- 1tbsp baking powder
- 1tbsp Dijon mustard
- 250ml water
- 1 275ml bottle of KRONENBOURG 1664
- Salt to taste
- Sunflower oil for frying
- 300g peas (fresh or frozen)
- Coleslaw to garnish
- 4 lemon wedges
- Mix the flour and baking powder in a large bowl, then add the Dijon mustard, water, and KRONENBOURG 1664. Add salt to taste.
- Place in the fridge for around 15 minutes to thicken slightly.
- Pour enough oil into a deep saucepan to cover the fish fillets. Allow this to heat thoroughly. (You can test that it's ready by dropping a tiny amount of batter in from the end of a fork - it will immediately sizzle when the oil is hot).
- In the meantime, put some flour on a plate and dredge each piece of halibut, making sure flour covers the entire surface.
- Carefully dip each halibut fillet in your batter, ensuring it is generously covered, and transfer to the heated oil.
- Fry for around 4 minutes, or until golden. In the meantime, boil the peas.
- Carefully lift the fish from the oil using tongs and rest on kitchen paper for a couple of minutes. If necessary, pat the fish with the kitchen paper to remove any excess oil.
- Serve with the peas, some coleslaw, a lemon wedge and of course a bottle of KRONENBOURG 1664.
Tip: Customise the recipe by replacing the coleslaw with chips or fries, or swap the boiled peas for mushy peas.
This comforting halibut recipe with beer batter is perfect for cooler evenings as well as al fresco dining in the summer months. Bon appétit!