|
By Chef Jeremy McLachlan
Serves 2
HALIBUT NUGGETS
8 oz Halibut, ground with meat grinder
1 Sprig Dill, chopped
4 Sprigs Parsley, chopped
1 Dash Tabasco
1/4 Sweet Onion, finely minced
1/2 Lemon, juiced
1/2 tsp Kosher Salt
Pinch White Pepper
2 Whole Eggs
1 1/2 c All-Purpose Flour, divided
3 c Pride of the West Batter Mix
1 1/2 c Water
2 c Vegetable Oil, for frying
Put halibut through a meat grinder. If you don’t have a meat grinder, then finely chop it. In a small bowl, combine halibut with dill, parsley, Tabasco, onion, lemon, salt, pepper, eggs and ½ cup flour. In medium-size bowl, combine 3 cups batter mix with 1½ cups water until smooth. Set aside. Heat oil in a medium-size saucepan to 350?F. Form halibut mixture into 1½-ounce dollops. Press with thumb on wax paper, like thumbprint cookies. Pull off wax paper and dredge in remaining 2 cups flour and then in batter mix. Deep fry until golden brown. Serve with lemon wedges and Chef Jeremy’s Wicked Tartar.
CHEF’S FAVORITE TARTAR SAUCE
1 c Mayonnaise
2 Tbsp Dill Relish
2 Tbsp Dill Cornichons, chopped
1 Tbsp Capers, rinsed, chopped
1/2 tsp Onion Granules/Powder
1/4 tsp Garlic Granules/Powder
1/2 Lemon, juiced
1 Tbsp Worcestershire Sauce
2 Dashes Tabasco Sauce
1 Tbsp Fresh Dill, chopped
1 Tbsp Fresh Italian Parsley, chopped
Pinch White Pepper Salt, to taste
Combine all ingredients and refrigerate for 1 hour so flavors combine well.
CHEF J’s WICKED TARTAR
1 c Chef’s Favorite Tartar Sauce (recipe above)
1/2 Tbsp Sambal Oelek Chili Paste (find on Asian aisle at any grocery)
1/2 tsp Sriracha Hot Sauce
1 Tbsp Stone Ground Mustard
Place all ingredients in a bowl and mix well with a spoon (or blend with a hand blender if you want it really smooth).
(Photo by Ilya Moshenskiy ilyaphoto.com)
