Beer-Battered Halibut and Chips
The swap
None needed for the fish. Restaurant versions often use milk in the batter or tartar sauce, so homemade is safer.
Ingredients
Milk hides in breads, broths, and seasonings. Read the label of every packaged ingredient, every time.
Steps
- Soak the potatoes in cold water 30 minutes; dry well.
- Heat 2 inches of oil to 325°F. Fry the potatoes 5 minutes until soft but pale. Drain. Raise the oil to 375°F.
- Whisk the flour, baking powder, salt, paprika, and beer into a batter. Dust the fish in flour, dip in the batter, and fry 4 to 5 minutes until deep golden.
- Fry the potatoes again 2 to 3 minutes until crisp. Salt and serve.
More dairy-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.