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
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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
  1. 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.

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