I used some of the halibut caught last spring and some Newcastle Brown Ale to make the batter.
Using tongs, I coated the pieces of halibut in the batter and set them on the whisk to drain off excess.
Frying action in the wok. I'm not sure how long this goes for, but you know when it's done by the color. These pieces are done and about to come out.
Mmmm.. Fried 'but. We spattered these pieces with lemon juice and ate them with the homemade tartar sauce shown in the background.
