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6 pieces fresh halibut - (2 oz ea)
6 cups vegetable oil
4 cups Krusteaz tempura flour
1 can non-alcoholic beer
Market Street Tartar Sauce:
1 cup mayonnaise
2 tablespoons minced dill pickle or dill relish
2 tablespoons minced onion
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
2 tablespoons caper juice
Juice of 1/2 medium lemon
1/4 teaspoon freshly-ground white pepper
1/4 teaspoon salt
1 ounce buttermilk
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.