#SeafoodSunday
Crispy Fried Alaska Halibut
Great seafood deserves to be spoken about, placed on a pedestal, treated with care, honored and most importantly, enjoyed! I would even make the argument that really great seafood holds an even higher placement than an expensive cut of beef in the culinary echelon. When chefs discuss great seafood, there is always a unanimous agreement that the crystal clear, clean and crisp waters of Alaska produce some of the best. I’m so exited to partner with Alaska Seafood as part of their #SeafoodSunday initiative to share with you one of my favorite ways to cook Alaska seafood - which is always wild caught and sustainable.
One of my favorite varieties of Alaska seafood to both cook with and eat, is without a doubt, halibut. Its mild, slightly sweet flavor, and texture has elevated halibut to be renowned as the world’s premium white-fish. When cooked perfectly, and handled properly, the beauty of this fish really shines. While halibut’s unique and firm texture makes it suitable for grilling, baking, steaming, or roasting, one of my favorite cooking methods to elevate the flavors and texture of fish is to fry it.
There are a lot of different methods, techniques, and ways to fry fish. I am not one to tell you which is right or wrong, I will let you be the judge of that! However, I will tell you this - once you try this recipe, I don’t think you’ll need to do any more experimenting.
First things first - “mise en place!”, or, everything in place. This is one of the fundamental tenets of both a successful home-cook and professional chef. It is important to set yourself up for success. I like to take a mindful approach when cooking, making sure that I am present and in the moment. This includes not only locating and preparing ingredients, but organizing and setting up the area where you will be cooking. This will not only make cooking more enjoyable, but a stress free and creative endeavour. Not to mention, organized and beautiful!
Let us prepare our halibut for Seafood Sunday! I prefer small bite sized pieces, but this recipe works just as well with large filets of fish. One of the tricks to a perfect crispy fried fish is to salt and season the fish in advance. By salting the fish an hour in advance and letting it sit in the refrigerator, the salt pulls excess moisture out of the fish. This not only seasons and firms up the flesh, but because now the excess moisture is at the surface of the fish, the fish will stay crispy when fried.
This fry-batter makes for an incredibly crispy coating, and allows the halibut to take the center stage. The batter works well for a few reasons, let’s break it down!
First, corn starch is one of my favorite little secrets. The added starch inhibits gluten formation and promotes a lighter, crispier batter. The all-purpose flour brings enough protein and wheat to the party in order to give the batter just enough structure and texture. The addition of baking powder acts as a leavening agent, lightening and aerating the dough. I opted for sparkling water, versus beer because I did not want the added flavor of the hops or barley. Instead, the sparkling water allows the beautiful clean flavor of the halibut shine. The small amount of vodka is a restaurant secret for fry batters. Because vodka is mostly alcohol with a small amount of water, it evaporates much more quickly as soon as it hits the hot oil, creating a crispier coating on the fish.
You will need:
1-2lbs skinless halibut filet
1c all purpose flour
1c cornstarch
1c (+/-) sparkling ice water
1tsp fennel pollen or ground fennel seed
1tsp baking powder
1tsp chile flake or powder
1tb vodka (optional)
salt
white pepper
In a bowl, whisk together the dry ingredients, slowly adding the ice-cold sparkling water. Mix until smooth and the consistency resembles heavy cream.
After the fish has been salted, rested in the fridge for an hour and the batter is mixed, all that is left is to fry! I like to use a large, wide, heavy bottomed pot, and fill it with neutral oil (canola, peanut, vegetable, etc.) about halfway up. As a precaution, never fill your pot to the top, and always leave room for the oil to bubble up.
Using a food-safe kitchen thermometer, bring the oil up to 370F. I prefer to dip each piece of fish into the batter one by one, lifting gently and allowing excess batter to drip completely, before carefully placing the battered fish into the hot oil. When placing the halibut into the oil, try to hold the fish and drag it back and forth through the oil for a few seconds before releasing it, allowing the batter to set. This will prevent the fish from sinking to the bottom and sticking.
My favorite part about frying fish? The fish tells you when it's done! The batter will be golden and crispy at the same exact time that it takes for the fish to be moist, succulent, and perfectly cooked.
Immediately transfer the fish to a wire rack or paper towel to whisk away any excess oil. I prefer to use a rack, as the excess steam can escape and it prevents the coating from getting soggy. I like to dust some extra fennel and chile flake on top before serving, and garnish with some fresh herbs. A small dash of malt vinegar would be divine as well!
Now, the fish is absolutely heavenly on its own. But, in my opinion, a little dipping sauce to contrast and compliment all of those flavors really rounds out the entire meal. A common dip for fried fish is often a tartar sauce or aioli based dressing, but I find those can be a little heavy of an accoutrement. Instead, I am making a zabaglione. Traditionally served sweet and made with marsala wine, this whipped egg sauce can be the perfect savory accompaniment with just a few changes and adjustments to the classic recipe.
For this you will need:
3 egg yolks
1tb Sambuca (or sherry wine vinegar)
1tb lemon juice
1tsp sugar
salt
1tb chives, slices
1tb parsley, chopped
Bringing together this whipped egg dip only takes a few minutes and a few ingredients. First, place all of the ingredients in a heat proof bowl. Set the bowl over a pot of simmering water (creating a “double boiler”). Begin whisking vigorously for 5 to 8 minutes until the eggs are cooked, aerated, and frothy. Remove the bowl from the heat and fold in the herbs. Give the dip one final taste and adjust the seasoning to your liking.
