We have a good friend that is a boat captain. A few times a year he is hired as the captain of a fishing boat in Alaska (chartered by the rich and famous LOL). He has great adventures there, and always brings us back fresh fish that he’s caught during these trips. There is no comparison to what he brings us, the halibut, the salmon…it’s just amazing. The colors are bright and the flavors super fresh. I try to prepare whatever he’s brought us simply so that the true flavors shine through. Here’s how we made the halibut a few nights ago.
Halibut in a light beer batter:
- Mix 1/2 cup of flour with 3/4 bottle of beer (dark lager works well, but whatever you have on hand will work) whisk well until blended (mixture should be thinner than pancake batter, adjust mixture as necessary). Season with salt & pepper. Refrigerate for about 15 minutes.
- Cut fish (in this case halibut) into thick strips (see pic below).
- In heavy saucepan heat about 1/2 inch of EVOO.
- Remove batter from fridge, whisk a bit to make sure everything is blended together. Then dredge each fish strip into batter.
- Carefully drop each coated fish strip into hot oil. Do not move for about 2 minutes (otherwise you’ll tear off the batter and probably tear the fish). After about 2 minutes (bottom should be lightly browned) flip fish over and finish cooking other side. When fully cooked remove fish from oil and place on paper towel lined plate, season with pepper and lemon. Voila!
This evening we served this with lemon infused fingerling potatoes and fried mini eggplants that we found at the farmer’s market.