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Halibut in Beer Batter
Heat oil in deep fat fryer to 375 degrees.
Cut halibut into 6 pieces (1-1/4 ounces each) or large 1 x 1-inch squares. Mix pecans in beer batter. Coat each halibut piece thoroughly with beer batter and drop, one by one, into 375-degree oil, stirring carefully so halibut won't sink to the bottom and clump together. Cook about 4 to 5 minutes or until halibut is golden brown. Drain halibut on paper towels until ready to serve.
At the restaurant, we serve these with fresh fries made from baked potato quarters from which the skin has been removed. We fry these in the same oil until a golden brown crust has been formed -- watch carefully. We serve them with a small cup of bernaise sauce and a small cup of cocktail sauce for dipping.
This recipe is used by permission from Double Musky Inn; a New Orleans Style Restaurant in Girdwood, Alaska
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