Fried Halibut Cheeks with Herbed Couscous
Makes 4 Servings
|A lemony Pinot Gris|
Fluffy, tender halibut cheeks fried in a very light batter & served over green herbed Israeli couscous colored & flavored with a parsley “pesto.”
A lot of light batter recipes rely on the use of carbonated beverages to help make them extra light. Of course, this means you have to use the batter immediately after making it. This recipe uses a different method: loading the batter into a cream whipper, which allows you to make the batter 30 minutes before you plan on using it.
If you don’t have a cream whipper handy, you could substitute a more traditional beer batter or tempura batter recipe.
- 8 Halibut Cheeks
- 1 tsp Meyer Lemon Zest (could substitute plain lemon)
- 1 tbsp Brined Capers, rinsed
- Italian Parsley for Garnish
- Lemon Juice
- Rice Flour
- 1 gallon Oil for frying (peanut, canola, etc)
- 1 cup All Purpose Flour
- 1 cup Rice Flour
- 1 tsp Baking Powder
- 1 tbsp Honey
- 10 oz Vodka (we used Smirnoff)
- 10 oz Beer (we used Dos Equis)
- 3 N2O Chargers
- 2 cups Chicken Stock
- 1 cup Middle Eastern/Israeli Couscous
- 1 Bay Leaf
- 2 tbsp Extra Virgin Olive Oil
- Pinch of Salt
- Parsley Sauce:
- 1 cup fresh Italian Parsley Leaves
- 1 clove Garlic, peeled
- Zest & Juice of 1 Lemon
- 1/3rd – 1/2 cup Extra Virgin Olive Oil
- 2 tbsp Chicken Stock
- Special Equipment:
- Cream Whipper
Stir in the couscous. Simmer 8-10 minutes. Strain any residual stock out of the couscous & toss with extra virgin olive oil to coat.
Spread the couscous out on a pan or in a wide container to cool.
Stop the blender, scrape down the sides, and add the chicken stock. Blend to puree. Add additional salt & pepper to taste.
Whisk together the flour mixture and the vodka mixture. Stir in the beer until combined, then immediately load the batter into a cream whipper & charge with all three chargers.
Refrigerate for 30 minutes.