Ingredients
1 1/2 lbs fresh halibut or 1 1/2 lbs sole
3 teaspoons lemon juice
1 cup cold water
1/4 teaspoon salt
1/4 teaspoon white pepper
COATING FOR FISH
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon white pepper
BATTER
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TO PREPARE FISH: In a bowl, mix together lemon juice and cold water. Remove skin from fish and discard. Cut fish into desired size. Place fish in lemon/water and wash well. Remove from water and season with salt and pepper. Place in refrigerator to chill while preparing batter. TO PREPARE BATTER: In a small bowl, add luke warm water and sprinkle yeast over. Cover and let stand for 10 to 15 minutes until dissolved and frothy. In a medium size mixing bowl, mix together flour, salt and sugar. Make a well in the center. Add dissolved yeast, oil and 2/3's of the beer. Stir with a wooden spoon to combine. Now stir in the remainder of beer and mix well. Let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy. Prepare deep fryer using a vegetable oil; heat to 375 degrees F. In a small bowl, whip egg white until soft peaks form. Fold egg white into refrigerated batter. In a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of white pepper. Dry fish on paper towelling. Coat fish in seasoned flour patting the fish so that it is evenly coated. Shake off any excess flour. Using a fork, dip coated fish in batter and let excess batter drip off. Carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. Continue cooking the remaining fish pieces. Serve with a tartar sauce.
RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets