Recipe courtesy of The Cannery
Halibut Cheek Fritters with Salad and Chips
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- Level: Intermediate
- Total: 3 hr
- Prep: 30 min
- Inactive: 2 hr
- Cook: 30 min
- Yield: 4 Servings
- Level: Intermediate
- Total: 3 hr
- Prep: 30 min
- Inactive: 2 hr
- Cook: 30 min
- Yield: 4 Servings
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.
