Halibut Cheek Fritters with Salad and Chips

Total Time:
3 hr 10 min
Prep:
40 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 Servings
Level:
Intermediate

Ingredients
  • Beer Batter:
  • 2 cups all-purpose flour
  • 2 tablespoons chopped chives
  • 1/8 teaspoon kosher salt
  • 4 egg yolks
  • 1 cup milk
  • 1 cup pale ale
  •  
  • Halibut and Chips:
  • 3 quarts vegetable oil
  • 2 large Yukon gold potatoes
  • 2 small taro roots
  • 2 lotus roots
  • 1 sweet potato
  • 1 yam
  • 2 plantains
  • Kosher salt
  • 4 egg whites
  • 1/8 teaspoon white vinegar or lemon juice
  • 8 (8-ounce) halibut cheeks (or grey cod), de-boned
  •  
  • Salad:
  • 12 ounces mesclun or micro greens
  • 1/2 cup lobster oil (or walnut oil)
  • 3 tablespoons malt vinegar
  • Salt and pepper
  • 1 lemon, cut in wedges, for garnish
  •  
  • Special equipment: a mandoline and a deep fryer
  •  
Directions
  •  

  • Beer Batter:

  • Combine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours.

  •  

  • Halibut and Chips:

  • Heat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.

  •  

  • In a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.

  •  

  • Add chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels.

  •  

  • Salad:

  • Place mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper.

  •  

  • To serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side.

  •  

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  •  


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