From pristine brooks to wild open seas, nothing compares to freshly caught and prepared seafood.
Deep-Fried Alaska Halibut and/or Alaska Razor Clams
• 2 lbs. Alaska Halibut chunks OR Alaska Razor clams
• 1 cup flour
• 1 egg
• 1 tablespoon butter, melted
• 1/2 cup beer
• Pinch cayenne pepper
• Pinch salt
• Pinch garlic salt
• 3-4 cups Japanese Panko crumbs
• Enough oil for deep-frying
• Tartar sauce
• Seafood sauce
• 1 lemon
Mix everything BUT the halibut or clams, Panko crumbs, oil, tartar sauce, seafood sauce and lemon in a mixer and let set at room temperature for 3-4 hours. Dip the halibut or clams in the batter, roll in Panko crumbs and deep-fry to a golden brown, turning once. Serve with lemon wedges, tartar sauce, and seafood sauce.
This recipe may be used in large batches for freezing. Just double, triple, etc. all ingredients accordingly. DO NOT deep-fry what you intend to freeze. Place prepared halibut or clams UNFRIED on wax papered cookie sheets and freeze until solid. Put in zip-loc bags or vacuum pack and store in freezer until use. No need to thaw, just pop them in the deep-fryer until golden brown and serve.