Recipe courtesy of The Cannery
Halibut Cheek Fritters with Salad and Chips
- Level: Intermediate
- Total: 3 hr 10 min
- Prep: 40 min
- Inactive: 2 hr
- Cook: 30 min
- Yield: 4 Servings
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
Directions
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.
