Deep Fried Halibut / salmon/ prawns
By: Beckyjoy Halbert
Ingredients:
3 cups fresh (or thawed) fish (rinsed and drained, and dry)
Tempura Batter:
1 cup flour
2 cans ice cold beer (one for the tempura batter, one for the cook J)
¼ cup water (for a thinner batter, if desired)
2 TBS garlic salt with parsley
2 TBS dried parsley leaves
Juice from one lemon
1 to 2 TBS Worcestershire sauce
1 TBS malt vinegar (optional)
1 TBS black pepper (or white)
Dash of Tabasco
Directions for making tempura:
The cooks drinks one beer prior to starting J
Mix all the tempura ingredients in one bowl. Whisk until thoroughly blended.
2 to 3 cups panco bread crumbs
Peanut Oil
You will need for Dishes:
2 mixing bowls
3 tongs
1 whisk
1 cookie sheet—with paper towels for draining fish
Serving platter for finished products
Put the dry panco crumbs in the second bowl.
Using one set of tongs, dip the halibut chunks in the tempura beer batter.
Coat the dipped halibut chunks in the panco crumbs.
Using the second set of tongs, place some coated halibut chunks in hot oil and fry, turning often till done.
Use the third tongs to remove the halibut from the fryer and place on cookie sheet with paper towels to drain. Put halibut on serving dish.
Dip in tartar sauce and eat with friends.
Hints for Perfect Fish.
Use 2-3 inches of oil in a large dutch oven. Place a match in the oil. When the match ignites, the oil is hot enough to fry the fish. Fry in small batches so the oil doesn’t get too cool. If the breading on the fish is getting too dark before the inside is done, after putting the fish in the oil, turn your burner to medium to finish cooking.
I use the three sets of tongs to eliminate cross contamination.
Panco is a Japanese flaked crumb product that can not be duplicated. You can purchase at Asian grocery stores. Or on line at Asian Food Grocer: www.Asianfoodgrocer.com. This particular type of Panko is called Hanayuki. It is what makes this battered fish so great!
Coconut Shrimp, Halibut, or Salmon
Add 1 cup shredded coconut to the dry panco and hand mix to blend. (This is delicious!)
If you are using the coconut panco, a chutney dip with a little curry is a delightful dipping sauce.
Here is my recipe for quick Coconut Fish dipping sauce:
1 jar peach preserves
Dash of Tabasco
½ tsp curry, and
2 tsp jellied cranberry sauce.
Mix and heat in pan or microwave. Let cool to room temperature.
Note from Beckyjoy:
ENJOY these recipes and I hope to see you next summer.
For other recipes, you may contact me at beckkyhalbert@gci.net
You may substitute any beer or fish batter (such as Shore Lunch). The key to having decadent beer or fish fry batter is to put your own ingredients in the batter. This recipe is fun to “play” with if you want to get creative with your favorite spices.