Tempura Fried Halibut

with Tangerine Slaw & Tartar Sauce

Tempura Fried Halibut with Tangerine Slaw and Tartar Sauce

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Entrée, Dinner, Lunch
Servings

4

servings
Prep time

30

minutes
Cooking time

4

minutes

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.

Cook Mode

Keep the screen of your device on

Ingredients

  • TEMPURA HALIBUT
  • 2 lbs 2 halibut

  • 2 Tbsp 2 B Cellars Spice Blend #7

  • 1 cup 1 flour

  • 1 cup 1 cornstarch

  • 1 1 egg

  • 1 tsp 1 baking soda

  • 2 cups 2 sparkling water

  • Oil for frying

  • TANGERINE SLAW DRESSING
  • 1 cup 1 mayo

  • 1/4 cup 1/4 tangerine purée

  • 1/2 tsp 1/2 salt

  • 1 1 lemon, juice and zest

  • 1 Tbsp 1 lemon thyme

  • 1 tsp 1 espelette powder

  • TANGERINE SLAW
  • 1 Qt 1 shredded cabbage

  • 1/2 1/2 red onion, shaved

  • 1/4 cup 1/4 chopped parsley

  • TARTAR SAUCE
  • 1/2 cup 1/2 mayo

  • 1/4 cup 1/4 dill pickles, minced

  • 1 Tbsp 1 lemon juice

  • Zest of 1 lemon

  • 1 Tbsp 1 capers, minced

  • 1 Tbsp 1 dill, chopped

  • 1 tsp 1 Worcestershire

  • 1/2 tsp 1/2 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.

Did you make this recipe

Tag @bcellars on Instagram and hashtag it with

We're On Facebook!

Follow B Cellars on Facebook

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.

Chardonnays

Leave A Comment

Go to Top