Battered Wild Pacific Halibut
Chef Garett Kemp has crafted a delectable new recipe for battered wild Pacific halibut that is sure to please seafood lovers this St. Patrick's Day! This dish features juicy halibut (feel free to swap with lingcod) portions coated in a light and crispy batter, served with a tasty tartar sauce.
Ingredients:
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6 – 3 oz pieces Wild Pacific Halibut, sliced thin
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1 cup - rice flour
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1 cup – batter
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Canola oil for frying
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Salt, to taste
Gluten Free Batter:
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½ cup - cornstarch
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1 ½ cups - rice flour
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¼ Tbsp - baking soda
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pinch of salt
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1 - egg
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1 2/3 cups - carbonated water
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Combine dry ingredients in a medium bowl, mix well.
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Add egg, combine.
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Slowly whisk in carbonated water.
Chef Tip: Whisk over ice and keep the batter cold for best results.
Directions:
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Heat oil in a deep fryer or large saucepan to 350° F.
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Dip the Wild Pacific Halibut into the rice flour, then into the batter. Use one hand for the flour, the other hand for the batter to keep your hands clean.
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Slowly lower battered fish into fryer until it begins to float.
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Cook for 3 to 5 minutess until golden and fully cooked.
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Season with salt immediately when fish comes out of the oil and place on a dry paper towel to absorb any excess oil.
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Serve immediately with Tartar Sauce and hot fries on the side.
Tartar Sauce Ingredients:
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2 cups - sweet pickles
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¾ cup - capers
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4 Tbsp – fresh dill, finely chopped
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4 Tbsp – chives, finely chopped
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4 cups - mayonnaise
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2 ½ Tbsp - lemon juice
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Salt, to taste
Directions:
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Add gherkins to food processor bowl and blitz until fine. Transfer gherkins to metal mixing bowl and repeat the process again with capers.
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Add chives and dill to mixing bowl containing the gherkins and capers.
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Add mayonnaise and lemon juice then mix ingredients until well combined.
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Season to taste and transfer to appropriate container.
Note: If you don’t have a food processor, fine chopping everything is okay.
