Beer Battered
Halibut
From
a recipe by Emeril Lagasse, 2007
Prep Time: 30
min
Inactive Prep Time: 45 min
Cook Time: 20 min
Serves: 4 to
6 servings
Ingredients
6 to 8 cups
peanut oil, for frying
1 cup all-purpose flour or rice flour (preferred)
Directions
2 teaspoons
Creole Seasoning, recipe follows
4 cups Beer
Batter
1 cup rice
flour
2 pounds Halibut, cut into 4-ounce strips
Lemon slices
or pepper vinegar
Heat oil in
large pot or in an electric deep-fryer to 350 degrees F.
Dredge the fish
in the rice flour. Working in small batches, submerge the fish in
the batter and carefully place into the hot oil. Fry the fish until
golden brown on the first side, about 2 minutes, then flip and cook
until golden on the second side, 1 to 2 minutes longer. Remove the
fish from the fryer and transfer to a wire rack positioned over
paper towels or newspaper so that the fish can drain. Season, to
taste, with some of the remaining salt, pepper, and Creole Seasoning.
Repeat the process for the remaining of the fish.
Serve with French
Fries , Malt Vinegar, Tartar Sauce
and slices of lemon
Creole
Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons
paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all
ingredients thoroughly.
Yield: 2/3 cup
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