6 2-ounce pieces of fresh halibut
6 cups vegetable oil
4 cups Krusteaz tempura flour
1 can non-alcoholic beer
In a stock pot or electric fryer, heat oil until it is at 350 degrees.
Mix 2 cups of the tempura flour with 12 ounces of non-alcoholic beer
until smooth. Lightly dredge halibut in remaining (dry) tempura flour,
then dip in tempura batter. Place halibut in hot oil and cook for
approximately two mminutes per side, or until golden brown. Serve with
Market Street tartar sauce.
Market Street Tartar Sauce:
1 cup mayonnaise
2 tablespoons minced dill pickle or dill relish
2 tablespoons minced onion
1 tablespoon chopped parsley
1 tablespoon chopped capers
2 tablespoons caper juice
juice of 1/2 medium lemon
1/4 teaspoon white pepper
1/4 teaspoon salt
one ounce buttermilk
Combine all of the above ingredients and refrigerate 30 minutes.