Beer Battered Halibut with Creamy Dill Sauce and Raw Corn and Zucchini Salad

By ctozzi

Ingredients

• Dill Dipping Sauce:
• 1 1/2 lbs halibut, cut into 1" pieces
• 1 1/2 cups flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 bottle of your choice of beer
• light flavored cooking oil, enough to fill a medium saucepan with about 2-3" of oil
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh dill, chopped or 5 teaspoons dried dill
• 1 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon kosher salt
• 1/8 - 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon fresh lime juice or 2 teaspoons fresh lemon juice (both are great in this recipe)
• Raw Corn and Zucchini Salad with Lime Vinaigrette:
• 3 ears of corns, kernels removed from the cob
• 1 medium Italian zucchini, thinly sliced and cut bite size
• 1 small Mexican Grey zucchini (substitute Italian if unavailable), thinly sliced and cut bite size
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped cilantro, adjust more or less to taste (use Italian parsley as a substitution)
• 1/2 teaspoon kosher salt, adjust to taste
• 1/8 - 1/4 teaspoon black pepper, adjust to taste

Details

Adapted from keyingredient.com

Preparation

Step 1

Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.

Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.

Let them cook for a few minutes, until the coating is lightly browned. (use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce



*Dill Dipping Sauce:*

Whisk all the ingredients together in a small bowl. Taste and adjust seasonings as desired. Refrigerate until ready to serve, preferably for at least 2 hours.

*Raw Corn and Zucchini Salad with Lime Vinaigrette:*

Place the corn and the zucchini in a bowl and set aside. Combine the lime and the oil and whisk to combine. Drizzle over the vegetables in the bowl and toss gently to thoroughly coat. Add the cilantro, salt and pepper and toss again. Taste and adjust as desired. Serve at room temperature or refrigerate until ready to serve.