C sent us 8 HUGE filets of halibut from her fishing expedition in Homer, Alaska. It's the gift that keeps on giving -- every time we make a halibut recipe, she comes to visit and we make a meal and hang out.
On her first visit, we pan fried it and served it with tomato, caper, olive sauce. Mmmm....
The second dinner was poached over a spicy soba salad with a mustard cream sauce. Mmmm...
And this week, we went with Alton Brown's Chips and Fish Recipe.
You know, fry the chips once:
Fry 'em again at a hotter temperature for good measure and then spread them on a roasting pan and keep them warm in a 200F oven.
Dredge the fish in cornstarch:
Then coat with beer batter:
Put the oil to use, yet again for the third frying of the evening:
And enjoy a meal of nothing but brown (except for the homemade tartar sauce, thanks for the splash of color, C!).
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