Preheat oil in a deep-fryer or deep skillet over medium-high heat.

In a medium bowl, combine flour and seasoning. Add beer, a little at a time while mixing, until batter is smooth, but still thick enough to coat the fish.

Dredge the fish in batter, then transfer to hot oil (you will know it’s hot enough if the oil sizzles when you drop in a drop of water).

Fry until halibut begins to turn golden, two to four minutes. The first batch will take the longest, and the rest will fry very quickly.