Sunday, June 16, 2013
Halibut and Chips
At the grocery store it was Manager's Special on halibut so I decided to try fish and chips again. Halibut turns out to be Ryan's favourite fish so we invited him as well. I scrubbed 2 potatoes each and ran them through the Star Frit fry cutter skins on. I quick pickled the cucumber slices for an hour and a half.
Quick Pickling Brine
1/4 cup rice wine vinegar
1/4 cup white vinegar because I didn't have enough rice vinegar
2 tbsp sugar
1 tsp salt
I thinly sliced the last of an English cucumber, the skin isn't bitter so it can be left on. Fully immerse the sliced cucumber in the brine as long as possible. A few minutes to a few hours. Drain and serve.
I salted the halibut then dusted it with flour. Next I dipped it in batter and held the end in the oil till it started to float, then slowly lowered the fish into the oil. Done correctly, the batter won't get stuck to the basket underneath it. If the fish is dropped directly into the oil it will sink, stick to the basket and come off the fish. Not good technique on such a wonderful fish.
1 cup flour
1/2 tsp baking powder
1 tsp salt
1 tsp paprika
fresh ground pepper
beer - I used de-alcoholised beer. Soda water also works.
Add enough beer to make a thinner batter.
To make all the food in one deep fryer start with the french fries and the oil at 325ºF. Fry one portion of potato at a time for 3 minutes. Raise the basket and wait for oil temperature to come back up then empty basket and add next portion. Next fry the fish for 3 minutes, turn over and 2 more minutes. When done place the fish on a trivet or rack over paper towel. It will stay crisp and hot till the fries are done. Turn oil up to 375ºF, wait for temperature to come up and add one portion of fries for 3 minutes. As each portion of fries is done put in a bowl over paper towel to absorb the oil. Add salt to each batch as it comes out.
2 tbsp mayonnaise
2 tsp sweet green relish
1/4 tsp dijon mustard
few drops lemon juice.
pinch of salt.
Plate the fish and fries, add a dollop of tartar sauce beside or on the fish. A few drops of cider vinegar over all is nice and of course tomato ketchup for the fries. Plate the cucumber slices separately so they don't make the fish soggy.
Ryan said it was the best fish and chips he's ever had. I don't know why I fear making battered fish, it certainly is easy enough to do.