December 11, 2010

The Halibut Chronicles

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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