Halibut Basket Recipe

Name: Ivory Jacks HALIBUT BASKET Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds halibut fillets, fresh or thawed; 1 cups all-purpose flour; 0.5 cups cornstarch; 1 tsp baking powder; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 whole egg; 1 cups cold club soda or beer; 4 cups vegetable oil; 4 pieces lemon wedges; 1.5 cups cocktail sauce or tartar sauce

Inspired by Ivory Jacks

Time35m

Serves4

An Alaskan tradition. Breaded halibut deep fried and served with a lemon wedge, cocktail and

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Ingredients

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Halibut Basket - Ingredients

1 1/2 pounds halibut fillets, fresh or thawed

1 cups 00 bread flour

1/2 cups Cornstarch

1 tsp Baking powder

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 whole Egg

1 cups cold club soda or beer

4 cups Tuscany sunflower oil

4 pieces lemon wedges

1 1/2 cups cocktail sauce or tartar sauce

Method

Halibut Basket - Directions

Prepare the halibut

Rinse the halibut fillets and pat dry with paper towels. Cut into 4-6 equally sized strips or nugget shapes suitable for dipping and frying. Chill on a tray in the refrigerator while you mix the batter.

Make dry batter

In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder until very well combined and free of clumps.

Prepare wet batter

In a separate bowl, whisk egg with cold club soda or beer until foamy. The mixture should be lighter than pancake batter but not too runny.

Heat oil

Pour enough oil into a deep, heavy pot or fryer to reach about 2 inches depth. Heat to 350°F (175°C). Use a thermometer to monitor temperature.

Batter and fry

Dip each halibut piece into the wet batter, then dredge in the dry batter, coating completely. Gently place into hot oil and fry in batches until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd the pot.

Drain and keep warm

Remove fried fillets with a slotted spoon onto a rack set over a baking sheet or paper towels. Let drain for a minute and keep warm in a low oven (about 200°F / 95°C) while frying remaining pieces.

Serve

Serve halibut baskets hot with lemon wedges and cocktail or tartar sauce on the side. Optionally garnish with fresh parsley.