Steve wrote:

>For some reason, fried Alaska halibut is
> both my favorite fried fish, and my
> favorite way to eat halibut. It just
> happens to be a fish that fries up real
> good. And since I don't want to do that
> too often, I restrict my fried-fish eating
> to a couple times a year, and then it's
> halibut.

I agree, it is a wonderful fish to enjoy just plain fried, and also
broiled, but one has to be careful not to over cook it, as then it
becomes dry, but that's the same for all fish.

>Beer batter's a little soggy for me so I
> use a mainly egg-white batter. I've tried
> buttermilk but it darkens too much in the
> time it takes to fry the fish. I guess it's
> the milk sugar that is over-browning.

The beer batter coating shouldn't be soggy, if prepared right. When I
have fixed it here at home, I dump a bottle of beer into a bowl and add
enough Bisquick baking mix to make a thin batter (also adding a little
lemon-pepper) and I dip the chunks of halibut into it and let them sit
awhile to dry slightly on waxed paper, before submerging them in the hot
peanut oil. I don't like the batter thick, where have more coating than
fish.

Judy