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1
Combine flour and chives with salt in a large bowl.
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2
Make a hole in the middle.
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3
Put egg yolks in the hole and beat into the flour with a whisk.
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4
Add milk and mix.
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5
Slowly pour in the beer, mixing constantly.
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6
Cover and refrigerate for 2 hours.
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7
Halibut and Chips:
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8
Heat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips.
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9
Rinse slices in a colander under running water to remove the starch.
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10
Drain on paper towels.
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11
Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft.
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12
Drain on paper towels and season with salt.
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13
When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.
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14
In a bowl, whip the egg whites until firm.
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15
Add vinegar, then whip a few minutes more.
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16
Fold into the beer batter and mix well.
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17
Dip halibut cheeks into the batter 1 at a time.
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18
Deep-fry for 4 to 6 minutes, until the batter tuns golden.
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19
When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.
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20
Add chips and deep-fry for a second time for about 3 minutes, until golden and crispy.
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21
Drain on paper towels.
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22
Salad:
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23
Place mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar.
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24
Toss gently and season, to taste, with salt and pepper.
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25
To serve, add chips to salad and toss gently to avoid breaking the chips.
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26
Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper.
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27
Serve with lemon wedges in a bowl on the side.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
