Oct
Halibut in Beer Batter
1 pound halibut
4 cups beer batter
1/2 cup pecans, chopped roughly
Heat oil in deep fat fryer to 375 degrees.
Cut halibut into 6 pieces (1-1/4 ounces each) or large 1 x 1-inch squares. Mix pecans in beer batter. Coat each halibut piece thoroughly with beer batter and drop, one by one, into 375-degree oil, stirring carefully so halibut won’t sink to the bottom and clump together. Cook about 4 to 5 minutes or until halibut is golden brown. Drain halibut on paper towels until ready to serve. Serve these with fresh fries made from baked potato quarters from which the skin has been removed. Fry these in the same oil until a golden brown crust has been formed — watch carefully. Serve them with a small cup of bernaise sauce and a small cup of cocktail sauce for dipping.
what is the receipt for halibut that you get from the fish and chip store i love it is it just eggs and flour?
April 18th, 2008 at 2:52 pm1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish with flour, shaking off excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.
April 21st, 2008 at 3:13 pm