Halibut in batter: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Halibut is a marine white fish from the flounder family, with a flat carcass and fatty, boneless flesh. Cooking semi-finished products from it will turn out deftly and quickly if you take it in a frozen form. Halibut meat contains a large amount of moisture and has a spongy, jelly-like texture. To preserve the airiness of the fish, we recommend frying it in batter. In a ruddy dough shell, tender fish flesh is perfectly baked and remains juicy and soft.

Recipe for halibut in batter with photo - in this article.

Halibut processing

If you are using the whole carcass, then rinse it under running cold water, and scrape the entire surface with a knife or the abrasive side of a sponge. Remove the fins and backbone. It is not necessary to peel off the skin. Freeze the resulting fillet and cut into transverse plastics. Lightly s alt and drizzle with table vinegar or lemon juice.

Using frozen fish fillet, wash it from frost, also cut into layers and marinate for a short time. During this time, prepare the batter.

Fish batter

For 500 g of fish fillet prepare suchproducts:

• wheat flour - 1 cup;
• chicken egg - 1 piece;
• sour cream - 2 tbsp. spoons;
• corn starch - 1 tsp;
• dried herb mix for fish;
• s alt, pepper.

In a bowl, rub the egg with s alt. Add ground black pepper, a pinch of dry spices (such as oregano), sour cream and shake until smooth. Then pour the flour into the resulting mixture, and knead it until the lumps dissolve. Pour in the juice that the fish let out and thicken everything with starch. The consistency should be quite viscous, like for pancake dough.

If it turned out to be watery, add flour, otherwise the batter will spread when frying.

Fry halibut in batter

For frying, it is better to use a deep fryer. If it is not at hand, then take a saucepan or a deep frying pan.

In a frying pan, pour two fingers of oil thick and heat until bubbles form.

Pick up the cloves of a fork and dip the pieces of halibut in the batter, and immediately put them in the deep-fryer, but loosely so that they do not stick together. You can do otherwise - put the fillet plastics into a bowl with batter and mix gently.

Serving food

Since deep-frying will inevitably remain with you - do not get rid of it, but prepare an excellent side dish. Of course, it's french fries.

There are secrets for its successful preparation:

1. Soak peeled and cut into long strips of potatoes for one hour in water tostarch came out - then you will get crispy sticks without a boiled and crumbly center.
2. Drain the potato slices and dry them in a towel.
3. S alt French fries only after frying, with a few pinches of coarse sea s alt.

Check out other dish framing:

• boiled rice with canned vegetables: green peas and corn;
• red or white boiled beans with fresh herbs (finely chopped dill, cilantro, parsley);
• onion rings rolled in flour and fried in oil.

Spread fried halibut pieces in batter on flat plates covered with cleanly washed lettuce leaves. Serve the side dish in deep bowls.

A glass of tomato juice goes great with this dish. Children will be delighted with this dish.