Tempura Fried Halibut
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.
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.
Leave A Comment