Deep Fried Halibut with Black Pepper

The kick of the black pepper really makes this dish.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Halibut 150g
Lemon wedges 2
Potato starch or cornflour as required
Vegetable oil as required
[A]
Sake 1 tbsp
Soy sauce 1 tbsp
Black pepper 1 tsp
Grated ginger 1 thumb

Method

1
Slice the halibut along the bone and cut into bitesize pieces. Put all the ingredients for A in a bowl with the halibut and rub in.
2
Dredge the fish with potato starch and deep fry in 170C hot oil until golden brown.
3
Transfer to a serving dish with the lemon wedges on the side.

Tips & Note

●If you can, marinate the fish at Step 1 for 20 minutes to absorb the flavours.

Deep Fried Halibut with Black Pepper

The kick of the black pepper really makes this dish.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Halibut 150g
Lemon wedges 2
Potato starch or cornflour as required
Vegetable oil as required
[A]
Sake 1 tbsp
Soy sauce 1 tbsp
Black pepper 1 tsp
Grated ginger 1 thumb

Deep Fried Halibut with Black Pepper

Recipe ID :412 Posted on 27 APR 2015

Serves 2

Prep 10min
Cook 10min
views 4,904
printed 141

saved 0

The kick of the black pepper really makes this dish.

Share

Ingredients

Print Ingredients Email Ingredients
150g
2
as required
as required
1 tbsp
1 tbsp
1 tsp
1 thumb

Method

Prep
10min
Cook
10min
1
Slice the halibut along the bone and cut into bitesize pieces. Put all the ingredients for A in a bowl with the halibut and rub in.
2
Dredge the fish with potato starch and deep fry in 170C hot oil until golden brown.
3
Transfer to a serving dish with the lemon wedges on the side.

Tips & Note

●If you can, marinate the fish at Step 1 for 20 minutes to absorb the flavours.

PRO
Yukari Elliott
I’ve got 134 recipes!

YUKARI ELLIOTT
Step into my kitchen!
It's the raw carrot that produces the crunchy texture.
Carrot (small), Sliced bread, Mayonnaise, Cream cheese
PRO
Keep the texture of the cauliflower by boiling lightly and mix with the bonito flakes and sesame oil to give a lovely flavour.
Cauliflower, Spring onion, Bonito flakes, Cayenne pepper, A Sesame oil, A Soy sauce, A Mirin
PRO
Cook long and slow in a low-temperature oven.
Shoulder joint of lamb, Potatoes (medium), Onion (medium), Kale, Carrot (medium), Garlic , Rosemary, Vegetable stock cubes, Stock, Salt
PRO
Such a tasty bite with a cold wine or beer.
Onion (small), Curry powder, Salt, Coriander, Self raising flour, Water, Oil for frying
PRO
The ginger and miso will really lift the flavour.
Chinese leaves bunch, Leek, Shiitake mushrooms, Tofu, Water, Dashi granules, Carrot for garnish, Meatballs:, Minced pork, Spring onions, Ginger, Miso, Egg
PRO
Just slice the sardines and add to your normal rice cooker dish.
Rice, Tinned sardines in oil, Butter, Soy sauce, Mirin, Ginger, Spring onions
PRO

Similar Recipe

Even those who don't like fish will enjoy this.
Mackerel fillets, Soy sauce, Sake, Flour, Egg white, Porridge oats, Vegetable oil, Leek (small), Sesame oil, Sauce:, Chinese chilli bean sauce, Vinegar, Sugar
Mizue
PRO
It's a lovely dish with the complementary textures of the prawns and beans.
Broad beans, Peeled prawns, Flour, Vegetable oil, Salt, Green laver, Batter:, Egg, Water
baba-chan
HOME
Great as a finger food.
Sardines, Jerusalem artichoke (finely sliced), Carrot (finely sliced), Onion (finely chopped), Potato starch or cornflour, Grated mooli, Ponzu vinegar, A, Miso, Ginger juice, Sake, Beaten egg, Soy sauce
Yukiko
PRO
This has lovely crunchy soft bones.
Skate wings, Salt & pepper, Potato starch, Vegetable oil, [Sauce], Rice vinegar, Soy sauce, Sugar
Mizue
PRO
I tried lots of different recipes using sprats, but this is my favourite, I think it goes well with sweet & sour sauce.
Sprats, ☆Noodle Stock (mentsuyu), ☆Honey, ☆Sugar, ☆Mirin, ☆Water, ☆Vinegar, ☆Dashi granules (hondashi), Potato starch, Chopped dried chilli, Carrot, Onion
Tobuchan
HOME
Cut all the ingredients to the same size as the peas to make a good shape.
Green peas (shelled), Prawns (chopped), Onions (chopped), Flour, Iced water, Egg yolk, Soy sauce, Caster sugar, Oyster sauce
yhiranuma
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME