Beer-Battered Halibut Fish and Chips with Tartar Sauce and Horseradish Aioli | What's Cooking

Beer-Battered Halibut Fish and Chips with Tartar Sauce and Horseradish Aioli | What's Cooking

via

The first time I had real, delicious fish and chips, it was at a hole-in-the-wall shop in the city center of a little town in England. I was just a few days into a year-long stay studying abroad during my junior year of college. The battered and fried fish was succulent and flaky on the inside with a golden brown, crisp exterior that was perfectly seasoned.

I thought I hated fried fish up until then, but, as I'd discover over the years with a number of other things, I'd just never had it done properly. Making Nordstrom's version of fish and chips at home brought me back to that drizzly day years ago standing in the foreign city-center square with a funky little wooden fork and a steaming bundle of perfect newspaper-wrapped fish and chips warming my hands as I wondered what the rest of my year held in store. (For one thing, a lot of really amazing Indian, it turned out.)

In our beer-battered halibut and chips recipe, as served at our Nordstrom Grill, our chefs include how to make two house-made dipping sauces-tartar sauce and a horseradish/ roasted garlic aioli, both extremely tasty-and our crunchy coleslaw.

Halibut & Chips
From the Nordstrom Grill
(Serves 4)

Ale-Battered Halibut
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup water
1 cup amber ale
1 teaspoon malt vinegar
2 teaspoons butter, melted

4 5-ounce halibut fillets, skin and pin bones removed
Canola oil for frying
All-purpose flour for dredging
Kosher salt
Freshly ground black pepper
Lemon wedges for garnish

In a medium bowl, add flour, baking powder, salt, pepper, garlic powder and cayenne pepper. Mix to combine. Add water, ale, malt vinegar and melted butter. Whisk thoroughly until no lumps remain. Place Ale Batter in refrigerator to cool and thicken slightly while you prepare your ingredients and dipping sauces (see bottom of post).

Pour enough canola oil into a large, deep saucepan to reach 3 inches up the sides, then heat to 350°F on a deep-frying thermometer. While oil heats, cut each halibut fillet into four 1-inch by 3-inch pieces.

When ready to fry, pour flour to fully cover the bottom of a flat dish and dredge each halibut piece in the flour, coating all sides. With a pair of tongs, transfer each piece to the ale batter and then into heated oil. Fry battered halibut in batches, without crowding until evenly golden-brown and shiny, about 4 minutes.

Transfer fried halibut pieces to a wire rack and, while still hot, season with salt and pepper. Serve immediately with a lemon wedge alongside our coleslaw and house-made tartar sauce and roasted garlic horseradish aioli (recipes follow).

Tartar Sauce
3/4 cup mayonnaise
1/4 cup yellow onion finely minced
2 tablespoons dill pickle relish
1 tablespoon sour cream
1 teaspoon prepared horseradish, extra hot
1/4 teaspoon kosher salt
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice

In a small bowl, whisk all ingredients until well combined. Cover and refrigerate until needed, up to 3 days.

Horseradish Aioli
1 cup mayonnaise
1 small garlic clove, minced
1 1/2 tablespoons roasted garlic ( our easy recipe)
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup prepared horseradish
2 teaspoons Dijon mustard

In a small bowl, whisk all ingredients until well combined. Cover and refrigerate until needed, up to 4 days.

Housemade Coleslaw
3/4 cup mayonnaise
1/4 cup sugar
1 1/2 tablespoons prepared horseradish
1 1/2 teaspoons white vinegar
1 tablespoon fresh lemon juice
1 teaspoon yellow mustard
1 1/2 teaspoons honey
1/2 teaspoon kosher salt

1/2 pound green cabbage
1/4 cup yellow bell pepper, seeded, deribbed, and cut into 1/4-inch dice
1/4 cup carrots, grated
1 1/2 teaspoons Italian parsley, freshly minced

Wüsthof Knives

In a small bowl, whisk the mayonnaise, sugar, horseradish, vinegar, lemon juice, mustard, honey and salt until well combined. Cover and refrigerate until needed, up to 2 days.

Cut the cabbage into quarters and trim the core. Cut the cabbage lengthwise into 1/4-inch-wide strips. Cut the strips crosswise into 1/4-inch dice. Transfer to a medium bowl.

Add the yellow peppers and carrots and toss. Just before serving (no more than 1 hour ahead), add just enough coleslaw dressing to coat the vegetables when tossed.

Try these recipes and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks (available in selected Nordstrom restaurants and Ebars). Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell

Connectez-vous pour laisser un commentaire

Follow us on