Halibut Cheek Fritters With Salad And Chips

Serves: 3

Vicente Kshlerin

1 January 1970

Based on User reviews:

46

Spice

47

Sweetness

49

Sourness

41

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

2 cups

All-Purpose Flour

2 tbsps

Chives (chopped)

1

Kosher Salt

4

Egg Yolks

1 cup

Milk

1 cup

Pale Ale

3

Vegetable Oils (quarts)

2 large

Yukon Gold Potatoes

1

Sweet Potato

1

Yam

2

Plantains

4

Egg Whites

1 tsp

White Vinegar

340 g

Mesclun

3 tbsps

Malt Vinegar

1

Salt

1

Black Pepper

1

Lemon (cut in wedges, for garnish)

Directions:

1

Special equipment: a mandoline and a deep fryer Beer Batter: Combine flour and chives with salt in a large bowl

2

Make a hole in the middle

3

Put egg yolks in the hole and beat into the flour with a whisk

4

Add milk and mix

5

Slowly pour in the beer, mixing constantly

6

Cover and refrigerate for 2 hours

7

Halibut and Chips: Heat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F

8

Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips

9

Rinse slices in a colander under running water to remove the starch

10

Drain on paper towels

11

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

12

Drain on paper towels and season with salt

13

When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F

14

In a bowl, whip the egg whites until firm

15

Add vinegar, then whip a few minutes more

16

Fold into the beer batter and mix well

17

Dip halibut cheeks into the batter 1 at a time

18

Deep-fry for 4 to 6 minutes, until the batter tuns golden

19

When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F

20

Add chips and deep-fry for a second time for about 3 minutes, until golden and crispy

21

Drain on paper towels

22

Salad: Place mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar

23

Toss gently and season, to taste, with salt and pepper

24

To serve, add chips to salad and toss gently to avoid breaking the chips

25

Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper

26

Serve with lemon wedges in a bowl on the side