12 oz seltzer 2 1/2 cups flour
(reserve 1 cup for dredging halibut)
1/2 tsp salt
3 tbs paprika
5 pounds of halibut
For home use cut recipe in half.
Combine liquid with dry ingredients and whisk together. Should be consistency of 10w-40 motor oil. Cut halibut into pieces approx. 2-inches x 2-inches or so, but don’t worry about exactness. Dredge halibut in 1 cup of reserve flour, coating thoroughly, then coat with seltzer water batter and place in fryer at 375°F for 2 to 3 minutes. Make sure battered fish doesn’t stick to the screen of the fryer pan. To avoid sticking, drop fish slowly into the fryer, allowing the first part of the fish in the oil to fry a bit before releasing the whole piece into the oil. Fry 30 seconds and jiggle fish free from the bottom if it sticks.
Buffalo Sauce
1 cup hot sauce 1/4 cup butter
Heat on stove until butter melts then whisk together.
When fish bites come out of fryer toss in sauce coating thoroughly. Serve immediately with ranch or bleu cheese dressing.
If serving a large group, place fried halibut on paper towel until all halibut is cooked, then refry in large batch for 30 to 45 seconds. Toss in sauce while hot and serve.
Also try these halibut bites with hoisin sauce or sweet chili sauce.
COMING NEXT MONTH
READER RECIPE
CONTEST RESULTS & RECIPES
Don’t miss the February 2010
issue of Fish Alaska!
by Chef Shawn Martin, Kodiak Island Resort 