Beer Battered Halibut With Tartar Sauce Food

BEER BATTER HALIBUT

Steps:

• Divide halibut fillet into approximately 1.5" cubes.
• Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
• The remaining beer is yours to enjoy.
• Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
• Make a test piece:.
• Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
• When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
• Serve warm with tartar sauce.

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl.
• Lightly toast buns on grill pan after fish is removed.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
• Prep Time: 10 minutes
• Cook Time: 20 minutes, overlapping, including pasta
• Ease of preparation: easy

CRISPY BEER BATTERED HALIBUT

Steps:

• Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
• Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
• Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
• In a second shallow bowl, add 1/4 cup of whole wheat flour.
• Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
• Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil-the battered fish will stick together if they get too close.
• Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
• Serve immediately with lemon wedges.

BEER BATTERED HALIBUT

Steps:

• Pat halibut filets dry and dredge in extra flour. Mix together flour, cornstarch, baking powder and dash of each salt and pepper. Add enough of the beer to make a pancake-like batter. ( Not too runny but thick enough to coat fish). Do not over stir as batter will become tough.
• Coat fish in batter and let extra drip off back into bowl.
• Oil should be preheated at 365.
• Place carefully in hot oil and cook for 8 - 10 minutes until golden in colour and fish is cooked.