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Beer-Battered Fresh Halibut

August 27, 2009

1 min read

1 cup tempura
6 ounces of beer
½ cup flour
salt and pepper to taste
6 2 ounce pieces of fresh halibut
½ gallon vegetable oil

Combine tempura flour and beer and mix until the consistency of pancake batter. Combine flour, salt and pepper. Roll halibut in the flour mixture then dunk in the beer batter. Place oil in a large, deep sauce pan or small sauce pot and heat to 325 degrees. Fry halibut in oil approximately 4 to 5 minutes until golden brown. Serve with Market Street tartar sauce.

Market Street Tartar Sauce:

1 cup mayonnaise

2 tablespoons dill pickles, minced; or dill relish

2 tablespoons onion, minced

1 tablespoon parsley, chopped

1 tablespoon capers, chopped

2 tablespoons caper juice

juice of ½ medium lemon

¼ teaspoon white pepper

¼ teaspoon salt

1 ounce buttermilk

Method: Combine all of the above ingredients by hand and refrigerate 30 minutes.