BEER-BATTERED HALIBUT WITH TARTAR SAUCE
Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.
Provided by Chris Pandel
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
- For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
- Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.
MALIBU BAY BREEZE
A fruity tropical mixed drink.
Provided by LOUHW2
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- In a tall glass filled with ice, combine coconut rum, pineapple juice and cranberry juice.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 34.1 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 26.8 mg, Sugar 14.4 g
MALIBU ZINGER
The Malibu Zinger is a fantastic drink created by Paul Brunelle, Edmonton, Canada 10 years ago, and most people who like cocktails say it is the best they've ever had. Great on summer nights, and not at all complicated.i found this listed on drinksmixer.com, wanted to post it here so i wouldnt lose it
Provided by For_Starters
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying.
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