Recipe courtesy of The Cannery
Episode: Vancouver
Total:
3 hr
Active:
30 min
Yield:
4 Servings
Level:
Intermediate

Ingredients

Beer Batter:
Halibut and Chips:
Salad:

Directions

Special equipment: a mandoline and a deep fryer

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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