Light and Crispy Fried Halibut with Malt Vinegar Aioli
Malt Vinegar Aioli
Malt Vinegar Aioli
Popsie’s tried and true recipe for fried halibut. The use of rice flour in this iconic recipe creates a thin, crispy, golden crust is simply delectable, while the beer and vodka gives it a light, airy texture. The malt vinegar aioli is the perfect dipping sauce to accompany the salty, savory flavor of the fried fish. This family-friendly meal is great served with french fries, roasted baby potatoes, or in your favorite taco recipe.
Combine both oils in a squeeze bottle or measuring cup with a pouring spout. Set aside.
Place egg yolks, vinegar, mustard and minced garlic in a bowl with tall sides.
Using an immersion blender, blend yolks, vinegar, mustard and minced garlic until thoroughly mixed.
Continue blending on medium speed, and slowly drizzle the oil mixture in a thin stream until emulsified and creamy. If it begins to get too thick before oil is finished, it could separate, so add a few drops of vinegar to thin, and continue.
Season as needed with salt, pepper and additional vinegar, to taste.
Cover and set aside.
Preheat fry oil to 425°F in a large dutch oven.
Set yourself up with a large plate lined with paper towels as a place to transfer the fried fish when done.
Season each piece of fish with salt and pepper and set aside on a paper towel.
Combine 200 grams of each type of flour and baking powder in a large bowl.
Using a fork, begin to add the honey, vodka and beer, to the flour mixture. Mix gently, removing any large clumping. Mix until just combined, taking care not to over mix.
Place approximately 1/2 cup of rice flour in a separate bowl for dredging. (Can use slightly more or less flour, as needed)
Using a paper towel, gently dry off each piece of halibut.
Working in batches (2-3), dust each halibut piece in the bowl containing the additional rice flour.
Transfer halibut pieces to the batter.
Ensure each piece is well coated in batter and then carefully transfer each piece, one at a time, to fry oil. A pair of kitchen tongs makes transferring easier and safer.
As soon as each piece is golden brown, remove with a spider strainer* to the paper towel lined plate you set up, and salt immediately.
Allow the oil to return to 425F and repeat the process until complete.
Squeeze fresh lemon over it and enjoy!
*Note: A spider strainer has a long handle, and a basket on the end resembling a spider’s web, made of wire mesh. Any fine mesh wire strainer with a long handle will work. Between batches, it’s wise to use your strainer to remove small bits of batter that may burn.
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