Alberta burbot are one of the most underrated fish swimming under the ice or cruising deep prairie reservoirs. Depending on where you fish, they are called burbot, ling, lingcod, eel pout, or even lawyer fish, but whatever name you use, they are among the best-eating freshwater fish in Canada. Their firm, white meat is often compared to lobster or cod, and it holds together perfectly for deep frying.

Winter burbot fishing has become a favourite across Alberta, especially for anglers targeting them through the ice after dark. Anglers are also catching burbot around deep underwater structure—drop-offs, ledges, rock piles—during the open-water season. The real reward comes once you get them home because few fish pair with a crisp, golden batter quite like fresh burbot.

After years of experimenting with ingredients and techniques, this batter has become one of my favourites for any freshwater fish fillets. It is light, crunchy, and seasoned just enough to complement the fish without overpowering it. Using equal parts flour and cornstarch (or rice or tapioca flour) creates a thin, crisp coating that lets the flavour of the fish shine through.

A few simple techniques make all the difference. Cold liquids—especially a light beer—help create a delicate, crispy texture, while maintaining hot oil ensures the fish cooks quickly without becoming greasy.

Beer choice can also influence the flavour and texture of the batter. Light lagers create a clean, crisp coating that lets the fish stand out. Pilsners add a slightly sharper finish and lighter texture. Pale ales contribute more flavour and richness, along with a deeper golden colour. Wheat beers offer subtle sweetness and a softer texture, while darker beers such as amber ales or porters create a fuller, heavier batter. My preference is usually a cold lager or pilsner because they keep the coating crisp and clean.

Ingredients:

• 2 lbs. burbot fillets, boneless and skinned
• Canola oil or peanut oil for frying
• Bamboo skewers

Fish Batter

• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• 1 large egg, lightly beaten
• 1¼ cups cold beer

Dredge (or Coating)

• ¼ cup all-purpose flour
• ¼ cup cornstarch

Directions:

1. Cut the burbot fillets into serving-sized strips or chunks. Pat them dry with a paper towel, lightly dredge them in the flour mixture, and thread them onto bamboo skewers. The skewers make the fish easier to handle while frying and double as a serving stick once cooked.
2. In a medium bowl, combine the all-purpose flour, cornstarch, salt, pepper, and smoked paprika. In a separate bowl, whisk together the egg and cold beer. Slowly add the wet mixture to the dry ingredients, whisking to keep the batter smooth and lump-free.
3. Heat oil in a deep fryer or heavy pot to 375°F. A cast-iron frying pan or Dutch oven works exceptionally well because it holds heat evenly and recovers quickly between batches.
4. Dip the skewered burbot pieces into the batter and allow the excess to drip off. Carefully lower them into the hot oil using the skewer as a handle. The sticks make it easy to slowly lower the fish into the oil, preventing them from sticking to the bottom of the fryer.
5. Fry for three to four minutes, depending on thickness, until the coating turns golden brown and crisp on all sides. Remove the fish and allow it to drain briefly on a wire rack for maximum crunch. Serve immediately while hot.

Gluten-free Tip

For a gluten-free version that still produces a crisp coating, substitute the all-purpose flour with tapioca or rice flour and replace the beer with sparkling water.