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Beer Batter Halibut
1 pounds -- halibut
cooking oil to -- allow deep frying
1 cup flour -- one 12-ounce bottle
1 tablespoon paprika and 1 1/2 tsp -- salt
For this batter, good quality, light-colored beers work best. The flavor of dark beers is too strong.
Cut halibut into 1-inch-thick chunks. Heat oil in a deep-fat fryer to 375F
Make batter by combining remaining ingredients.
Dip the halibut into the batter and drop the pieces into the hot oil a few at a time.
Cook the fish chunks until the batter is golden brown for just a few minutes.
Halibut overcooks easily, so try not to overdo it.
Remove the fish pieces from the oil and drain on paper towels; serve piping hot with your favorite accompaniments.
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