Popsie’s tried and true recipe for fried halibut. The use of rice flour in this iconic recipe creates a thin, crispy, golden crust that is simply delectable, while the beer and vodka gives it a light, airy texture. The malt vinegar aioli is the perfect dipping sauce to accompany the salty, savory flavor of the fried fish. This family-friendly meal is great served with french fries, roasted baby potatoes, or in your favorite taco recipe.
Crispy Fried Halibut with Malt Vinegar Aioli
Rated 5.0 stars by 2 users
Category
Dinner
Servings
4
Prep Time
45 minutes
Popsie’s tried and true recipe for fried halibut. The use of rice flour in this iconic recipe creates a thin, crispy, golden crust is simply delectable, while the beer and vodka gives it a light, airy texture. The malt vinegar aioli is the perfect dipping sauce to accompany the salty, savory flavor of the fried fish. This family-friendly meal is great served with french fries, roasted baby potatoes, or in your favorite taco recipe.
Ingredients
-
4 6-oz Popsie Wild Alaskan Halibut Portions, cut into 1½ inch wide strips
- 200 grams all purpose flour, (approximately 1 ⅝ cups)
- 200 grams white rice flour, (approximately 1 ⅝ cups) plus extra for dredging (approximately 1/2 cup)
- 1 teaspoon baking powder
- 1 Tablespoon honey
- 10 fluid ounces vodka, cold*
- 12 fluid ounces beer (pilsner or lager), cold*
- 8 cups canola oil for frying
- fresh lemon wedges
- 2 egg yolks
- ¼ cup malt vinegar
- 1 Tablespoon dijon mustard
- 2 small cloves garlic, minced
- 1 cupavocado or grapeseed oil
- ½ cup extra virgin olive oil
- salt and pepper to taste
Halibut
Malt Vinegar Aioli
Directions
- Combine both oils in a squeeze bottle or measuring cup with a pouring spout. Set aside.
- Place egg yolks, vinegar, mustard and minced garlic in a bowl with tall sides.
- Using an immersion blender, blend yolks, vinegar, mustard and minced garlic until thoroughly mixed.
- Continue blending on medium speed, and slowly drizzle the oil mixture in a thin stream until emulsified and creamy. If it begins to get too thick before oil is finished, it could separate, so add a few drops of vinegar to thin, and continue.
- Season as needed with salt, pepper and additional vinegar, to taste.
- Cover and set aside.
Halibut
- Preheat fry oil to 425°F in a large dutch oven.
- Set yourself up with a large plate lined with paper towels as a place to transfer the fried fish when done.
- Season each piece of fish with salt and pepper and set aside on a paper towel.
- Combine 200 grams of each type of flour and baking powder in a large bowl.
- Using a fork, begin to add the honey, vodka and beer, to the flour mixture. Mix gently, removing any large clumping. Mix until just combined, taking care not to over mix.
- Place approximately 1/2 cup of rice flour in a separate bowl for dredging. (Can use slightly more or less flour, as needed)
- Using a paper towel, gently dry off each piece of halibut.
- Working in batches (2-3), dust each halibut piece in the bowl containing the additional rice flour.
- Transfer halibut pieces to the batter.
- Ensure each piece is well coated in batter and then carefully transfer each piece, one at a time, to fry oil. A pair of kitchen tongs makes transferring easier and safer.
- As soon as each piece is golden brown, remove with a spider strainer* to the paper towel lined plate you set up, and salt immediately.
- Allow the oil to return to 425F and repeat the process until complete.
- Squeeze fresh lemon over it and enjoy!
Recipe Note
*Note: A spider strainer has a long handle, and a basket on the end resembling a spider’s web, made of wire mesh. Any fine mesh wire strainer with a long handle will work. Between batches, it’s wise to use your strainer to remove small bits of batter that may burn.