Sourdough Beer Battered Halibut - Recipe

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SOURDOUGH BEER BATTERED HALIBUT

I searched the internet for a good sourdough starter/beer batter for cooking halibut. I could not locate one. However, after reading many, many recipes, I had an idea of how to create this recipe.

I have a sourdough starter that crossed the prairie in the late 1880s. The lady who brought it across the prairie to Wyoming gave some of it to a Wyoming rancher in the early 1940s. He gave some of it to a lady in Bondurant, WY in the late 1970s/early 1980s. She gave me some of the starter in the early 2010s.

FISH:

2 to 4 lb. fish, cut into 2-inch portions and salted liberally (I used halibut, but any white fish would work)
all-purpose flour, for dredging
vegetable oil, for deep frying

SOURDOUGH BEER BATTER:

1/2 (12 oz.) can beer (drink the other half)
4 tbsp. sourdough starter, recently fed within 24 hrs
8 tbsp. all-purpose flour
1 tsp. garlic powder
1 tsp. paprika
1 tsp. sea salt
1 tsp. basil
1/2 tsp. white pepper
1 egg

In a large bowl, mix beer, sourdough starter, flour, garlic powder, paprika, sea salt, basil and white pepper. Add egg and stir.

Rinse and cut fish into portions and salt them. Dip fish into flour, then dip fish into beer batter mixture.

Heat oil in pan. Fry fish until golden brown.

Enjoy!

Submitted by: Marilee Van Arsdale

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