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    Big Kahuna

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Posted 27 December 2011 - 09:13 AM

Fish and Chips I tried this with Halibut, and Sturgeon. The Halibut was great, but the Sturgeon was even better. Tom Like Fish and Chips? You'll Love Potato-Crusted Halibut Are you ever going to look good making this one. Your guests will be so impressed, they won’t know what hitthem. Be prepared for someone to cry foul and accuse you of bringing in aringer for the dinner. Actually, preparing this halibut is not as difficult as itmight seem at first glance. So read through the recipe closely, and haveeverything ready before you start cooking. Ingredients: * 2 egg yolks * Salt and pepper * 1 cup all-natural dehydrated potato flakes * 1 pinch fresh thyme leaves, chopped * 4, six-ounce halibut fillets, skins removed * 3 ounces (6 tablespoons) pure olive oil * Juice of half a lemon Directions: • Beat the egg yolks with salt and pepper in a shallow pan(a pie pan works great) to make an egg wash. • Combine the potato flakes with the thyme leaves and spreadout on a plate or shallow pan. • Season the fillets with salt and pepper on side only. • Dip just the seasoned side of the fish into the egg wash,being careful not to let any egg wash drip down the sides of the fish. • Dip the egg-washed side of the fish into the seasoned potatoflakes and press down a bit to make them adhere. Set aside, crust-side down. • Repeat with the remaining fillets. • Pour olive oil into a large sauté pan, arrange the filletscrust side down in the pan, and place on the burner over medium-high heat.(That’s right: do not preheat the sauté pan; I promise the fish will notstick!) • After about three minutes, the crust should be goldenbrown. If it is not, raise the heat to high and continue cooking. • When the crust has turned golden brown, season the fishwith salt and pepper, flip it over and cook for one minute. • Remove from heat, leave the fillets in the pan for 1minute. • Deglaze the pan with the lemon juice, being careful not tosqueeze it directly on the fish, which would soften the crisp crust you haveworked so hard to develop. Swirl the pan a few times to incorporate the lemonjuice. • Remove from pan and serve. Serves four main courses

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