Halibut Cheek Fritters with Salad and Chips
- 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
- 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
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.
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.
Recipe courtesy The Cannery