Not Your Mamas Fish N Chips Halibut Recipes

Steps:

• Preheat oven to 375 degrees.
• Rinse halibut and pat dry with paper towels.
• Cut fish into large cubes or thick fingers.
• Add salt and pepper to melted butter, to taste.
• Dip fish pieces into butter and then coat with crushed potato chips.
• Place on ungreased baking stone or cookie sheet.
• Bake in 375 degree oven for 20 minutes or until fish is flaky and opaque. Do not over cook.
• Alternate method:
• If you are watching your fat intake, use beaten eggs in place of the butter.
• Serve hot plain or with tartar sauce.
• **These make great appetizers when cut into smaller pieces.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

Steps:

• Spray a medium baking dish lightly with cooking spray.
• Lay onion slices on bottom and the fish on top.
• Place the lemon slices on fish and sprinkle with tomato.
• Season with pepper.
• Pour wine all over.
• Slowly bring to a boil on the top of the stove.
• Transfer to the oven and cook 10-15 minutes at 350F until the fish is cooked through.

Steps:

• Pre-heat oven to 350 degrees F.
• Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
• In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
• Prepare the tartar sauce:
• In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.

Steps:

• Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
• Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

Steps:

• Beer Batter:
• Combine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours.
• Halibut and Chips:
• Heat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.
• In a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.
• Add chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels.
• Salad:
• Place mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper.
• To serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side.

Steps:

• Wash fish, dry with paper towels.
• Blend beaten eggs and lemon juice lightly. In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
• Moisten fish with melted butter, dip into egg, then coat with crumb mixture. Press mixture into fish so coating will stick.
• Refrigerate for at least 1 hour to set.
• Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
• Serve with lemon wedges.

Steps:

• Flake the cooked halibut into a skillet. Add the 2 tablespoons of salsa, taco seasoning and cumin, and gently stir til combined and hot. Squeeze the juice of of 1 lime over the fish, and spoon the fish mixture into a warmed tortilla (corn or flour-your choice). Top with lettuce, grated cheese and additional salsa. Add any additional toppings you enjoy!

Steps:

• For any kind of cooking of non-oily fish, a rule of thumb is ten minutes per inch of thickness in a hot oven (this means 400 degrees or more). When you lower the temperature, things get interesting and sauces have more time to interact with the flesh. By lowering the temperature to 325 or so, this increases the cooking time to 1 1/2 hours.
• Baking: Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees. Rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in bread crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
• Broiling: Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
• Barbeque: Coat fish with olive oil; put on a medium hot grill, turn once; done in about 8 minutes. Dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two.
• Frying: Cut fillet into small portions rinse and drain; dredge in flour dip into egg mixture (beaten whites and yolks). Shake in a paper bag with cracker crumbs; fry in hot pan with 1/8 inch of vegetable oil. Fish cooks quickly, about 3-4 minutes per side, done when brown and flakes.
• Appetizer: Wrap 3/4 inch pieces of halibut with bacon, hold tight with a toothpick, cook them in the broiler, turning once.

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.

Steps:

• Cut up the potatoes into evenly size strips and keep them in water until you're ready to cook. This can be done days in advance. Cut potatoes will hold for days if they're kept in water.
• Mix the beer batter ingredients together and let it sit in the fridge for at least 15 minutes. Can be made up to an hour ahead of time. Yes I know that 14 ounces of beer is 1 bottle plus a quarter cup, but it's needed to thin the batter out because of the whole wheat flour. Drink the rest of the bottle.
• Heat oil to 320 degrees and cook the potatoes in small batches for 2 to 3 minutes, or until they'r are soft and floppy. Set them aside to drain and cool.
• Once all your potatoes are par-cooked, crank the heat up to 375 degrees and cook the potatoes till they're golden and crispy. Place the cooked fries on a draining rack in the oven set to warm.
• Set the oil temp to 350 and get ready to fry the fish.
• Cut the fish into flat filets and dust them in the corn starch. Shake off the excess and add to the batter in small batches.
• When fish is evenly coated in batter slowly. Use your bare hands for this, they are the best tool for the job. Trust me, you wont get burnt unless you dunk your entire hand in the oil. Submerge each piece, one at a time into the hot oil. Wait for it to start bubbling and puffing up a bit before you let go.
• Cook the fish for about 2 minutes and then roll them over and cook for another 2 minutes. Remove the fish from the oil and place on a draining rack in the warm oven while you cook each batch of fish. Should take 4 to 6 batches, depending on how big your frying rig is.
• Serve with malt vinegar and tartar sauce. Try putting some malt vinegar in a spray bottle so you can mist an even coat on the fish.