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Originally posted by sigmonkey:
I sent you my "other" (seekritt) email address.

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Phil's Alaskan Beer Battered Halibut
A favorite in our house, it’s pretty much…awesome. Key is to use the right kind of beer. Not too light, not too dark. You can’t go wrong with Alaskan Amber. It’s perfect for this recipe. Most any amber or nut brown will work fine.

• 2-3 lbs of halibut cut into strips (They should all be even in size)(Cod can be substituted)
• 1 bottle of beer
• 1 1/2 cup flour
• 1/2 cup cornflower
• 1 cup crushed sweet corn flakes
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Ole Bay Spice (You can also substitute Tony Chatchers or Garlic Sriracha Spice)
• 1/2 teaspoon black pepper
• 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder (don't add garlic if you use the Garlic Sriracha Spice)

Pour beer into a large mixing bowl and allow to sit in fridge overnight, or on counter for at least 2 hours. You want to get rid of the carbonation. You’ll want to deep fry this recipe in a deep fryer or a turkey fryer. This is difficult to pull off on the stove, but I often use a camp chef burner with a cast iron dutch oven. I use peanut oil, it gives the best results. Oil temperature should be at 355-365F, the key is the recovery to temp when you dump the halibut in. Cheap on-the-counter deep fryers will only let you cook 1-2 pieces at a time.

Combine all ingredients except halibut and sweet flakes in the bowl with the flat beer. Mix well, this is your batter.
When the oil is at temperature, take a strip of halibut, roll it in a plate of flour, dip in batter, then cover in crushed sweet flakes. Next place gently in oil, swish a round slightly to ensure a crust is formed all the way around the fish strip. Generally when the fish floats, its done. Don’t trust this however. The first one is an experiment, cut it open when it’s done…note the color of the crust. Now cook the rest to that color.

Place fried fish on a cookie rack over paper towels to allow the oil to drip off. Serve while warm. This recipe takes practice, and different colored mustards drive a different colored finish. I've converted many a guest who swore they didn't like fish...

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"The trouble with our Liberal friends...is not that they're ignorant, it's just that they know so much that isn't so." Ronald Reagan, 1964
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"Arguing with some people is like playing chess with a pigeon. It doesn't matter how good I am at chess, the pigeon will just take a shit on the board, strut around knocking over all the pieces and act like it won.. and in some cases it will insult you at the same time." DevlDogs55, 2014
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www.rikrlandvs.com

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Originally posted by 41:
Snip

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Originally posted by olfuzzy:
Just checking to see what the latest is on this. The last post was back in July.

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Originally posted by sigmonkey:

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Originally posted by olfuzzy:
Just checking to see what the latest is on this. The last post was back in July.

I have all the recipes sent to me.

The past year has been a whirlwind and I have multiple offices in four states that have kept me very busy.

But, I still plan on getting a book together.

If I am unable to pull it off within the next six months, I will at least put everything in a PDF and post a link.