Fish and Chips
with Tangerine Slaw & Tartar Sauce
Tempura Fried Halibut with Tangerine Slaw and Tartar Sauce
4
servings30
minutes4
minutesChef Derrick recommends Calesa Vineyard Chardonnay with his tempura-fried halibut. The wine's acidity and bright fruit cut through the sweet fish and fatty crust, while the tangerine slaw accentuates the wine's tropical notes.
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Ingredients
- TEMPURA HALIBUT
2 lbs halibut
2 Tbsp B Cellars Spice Blend #7
1 cup flour
1 cup cornstarch
1 egg
1 tsp baking soda
2 cups sparkling water
Oil for frying
- TANGERINE SLAW DRESSING
1 cup mayo
1/4 cup tangerine purée
1/2 tsp salt
1 lemon, juice and zest
1 Tbsp lemon thyme
1 tsp espelette powder
- TANGERINE SLAW
1 Qt shredded cabbage
1/2 red onion, shaved
1/4 cup chopped parsley
- TARTAR SAUCE
1/2 cup mayo
1/4 cup dill pickles, minced
1 Tbsp lemon juice
Zest of 1 lemon
1 Tbsp capers, minced
1 Tbsp dill, chopped
1 tsp Worcestershire
1/2 tsp dijon
salt and pepper to taste
Directions
- TEMPURA BATTER & HALIBUT
- Heat oil to 325-375°.
- Season halibut with B Cellars Spice Blend #7 and let sit for 10 minutes.
- In a medium bowl, whisk flour, cornstarch, egg, baking soda, and sparkling water.
- Dry halibut, dip in batter, and fry for 3-4 minutes until golden.
- TARTAR SAUCE
- Whisk all ingredients together until well incorporated.
- TANGERINE SLAW
- Whisk together all dressing ingredients.
- Toss cabbage, onion, and parsley together with dressing.
- ASSEMBLY
- Serve halibut alongside tartar sauce and tangerine slaw.
- Pair with fries for a classic “fish and chips” entrée.
Pairing Suggestions
Chef Derrick recommends Calesa Vineyard Chardonnay with his tempura-fried halibut. The wine’s acidity and bright fruit cut through the sweet fish and fatty crust, while the tangerine slaw accentuates the wine’s tropical notes.
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