Deep Fried Halibut

Recipe Ingredients

6		Fresh halibut - (2 oz ea)
6 cups	1422ml	Vegetable oil
4 cups	250g / 8.8oz	Krusteaz tempura flour
1		Non-alcoholic beer
		Market Street Tartar Sauce
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Minced dill pickle or dill relish
2 tablespoons	30ml	Minced onion
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped capers
2 tablespoons	30ml	Caper juice
		Juice of 1/2 medium lemon
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Salt
1 oz	28g	Buttermilk

Recipe Instructions

In a stock pot or electric fryer, heat oil until it is at 350 degrees.

Mix 2 cups of the tempura flour with 12 ounces of non-alcoholic beer until smooth. Lightly dredge halibut in remaining (dry) tempura flour, then dip in tempura batter. Place halibut in hot oil and cook for approximately two mminutes per side, or until golden brown. Serve with Market Street tartar sauce.

Market Street Tartar Sauce: Combine all of the above ingredients and refrigerate 30 minutes before serving.

This recipe yields 2 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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