Halibut is a marine white fish from the flatfish family, with a flat carcass and oily boneless flesh. It will be quick and easy to cook semi-finished products from it, if you take it in a frozen form. Halibut meat contains a large amount of moisture and has a spongy, jelly-like structure. To preserve the airiness of the fish, we recommend frying it in batter. In the ruddy shell of the dough, tender fish flesh is perfectly baked and will remain juicy and soft.
Halibut recipe in batter with photo - in this article.
Halibut Processing
If you use the whole carcass, rinse it under a stream of cold water, and scrape the entire surface with a knife or the abrasive side of the sponge. Remove the fins and spine. Peeling is not necessary. Freeze the resulting fillet and cut into transverse plastics. Lightly salt and sprinkle with table vinegar or lemon juice.
Using frozen fish fillet, wash it from frost, also cut it into layers and pickle briefly. During this time, prepare a batter.
Batter for fish
For 500 g of fish fillet, prepare the following products:
- wheat flour - 1 cup;
- chicken egg - 1 piece;
- sour cream - 2 tbsp. spoons;
- corn starch - 1 teaspoon;
- dried herbs for fish;
- salt pepper.
Rub the egg with salt in a bowl. Add ground black pepper, a pinch of dry spices (for example, oregano), sour cream and shake until smooth. Then pour the flour into the mixture and knead it until the lumps dissolve. Pour in the juice that the fish has let go, and thicken everything with starch. The consistency should be viscous enough, as for a test for pancakes.
If it turned out to be liquidish, add flour, otherwise the batter will spread during frying.
Fry halibut in batter
For frying, it is better to use a deep fryer. If it’s not at hand, then take a stewpan or deep frying pan.
Fill two fingers thick butter in a frying pan and heat until bubbles form.
Pick up the cloves of the fork and dip the halibut pieces into the batter, and immediately put them into the deep fat, but loosely so that they do not stick together. You can do otherwise - lower the fillet plastics into a bowl with batter and mix gently.
Serving dishes
Since you will inevitably have the deep fat, do not dispose of it, but prepare an excellent side dish. Of course, this is french fries.
For its successful preparation, there are secrets:
- Soak the potatoes, peeled and chopped into long sticks, for one hour in the water so that the starch comes out - then you will get crispy sticks without a boiled and crumbly center.
- After draining the potato slices, dry it in a towel.
- Salt french fries should only be after frying, with a few pinches of coarse sea salt.
Consider other frames of the dish:
- boiled rice with canned vegetables: green peas and corn;
- red or white boiled beans with fresh herbs (finely chopped dill, cilantro, parsley);
- onion rings, chopped in flour and fried in oil.
Lay the fried halibut slices in batter on flat plates, covered with cleanly washed lettuce leaves. Serve in deep cups.
A glass of tomato juice is great with such a meal. Children will be delighted with this dish.