Crispy Fried Halibut with Malt Vinegar Aioli

Name: Crispy Fried Halibut with Malt Vinegar Aioli
Ingredients: 4 6 oz Popsie Wild Alaskan Halibut Portions, cut into 1½ inch wide strips; 200 grams all purpose flour, (approximately 1 ⅝ cups); 200 grams white rice flour, (approximately 1 ⅝ cups) plus extra for dredging (approximately 1/2 cup); 1 teaspoon baking powder; 1 Tablespoon honey; 10 fluid ounces vodka, cold*; 12 fluid ounces beer (pilsner or lager), cold*; 8 cups canola oil for frying; fresh lemon wedges; 2 egg yolks; ¼ cup malt vinegar; 1 Tablespoon dijon mustard; 2 small cloves garlic, minced; 1 cupavocado or grapeseed oil; ½ cup extra virgin olive oil; salt; pepper

popsiefishco.com

The rice flour in this fried Halibut recipe creates a thin, crispy, golden crust that is simply delectable, while the beer and vodka gives it a light, airy texture.

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Ingredients

4 6 oz Popsie Wild Alaskan Halibut Portions, cut into 1½ inch wide strips
200 grams all purpose flour, (approximately 1 ⅝ cups)
200 grams white rice flour, (approximately 1 ⅝ cups) plus extra for dredging (approximately 1/2 cup)
1 teaspoon baking powder
1 Tablespoon honey
10 fluid ounces vodka, cold*
12 fluid ounces beer (pilsner or lager), cold*
8 cups canola oil for frying
fresh lemon wedges
2 egg yolks
¼ cup malt vinegar
1 Tablespoon dijon mustard
2 small cloves garlic, minced
1 cupavocado or grapeseed oil
½ cup extra virgin olive oil
salt
pepper