Recipes
Spoon Meat Smash Burgers (Salmon or Halibut)
3 lbs spoon meat halibut or salmon 2 sleeves club crackers 3 eggs 2 tablespoons spice rub ½ finely chopped shallot 1 cup finely chopped green onion 1 cup finely chopped red bell pepper ½ cup finely chopped red onion 4 cloves garlic finely chopped Chives 2-3 cups panko Corn or vegetable oil and/or butter Fry in cast iron or on flat top Lay out cheese, buns, condiments, lettuce and onion. Roughly crush the crackers and mix all the ingredients except the Panko and oil together in a large mixing bowl, do not over mix. Form generous bun size burgers. Press the burgers into the panko in a shallow dish on both sides. Set coated patties aside. Heat oil or butter in a large pan or flat top and fry until cooked through. Option: Add a slice of cheese (American or pepper jack). Place on a toasted bun and serve with condiments with onion and lettuce. **Fancy Sauce Mayonnaise, Sweet pickle, Lemon juice, Siracha Enjoy!!!
Beer Battered Halibut Bits
Thaw desired amount of halibut and rinse with fresh cold water. Cut into approximately 1"x 2" pieces. Place panko crumbs in a pie plate or shallow dish. In another dish mix 1 cup of flour, 1/2 cup of corn starch, 1 TSP of baking powder, 1 to 2 TBSP of spice rub, 1 egg, 1 TBSP of olive oil, and 1 to 2 cups of very cold beer. Mix thoroughly till you have a pancake batter / tempura like consistency mixture. Heat a neutral frying oil to 350 degrees in a deep fryer or sturdy cast iron pan. Dip halibut pieces into the tempura batter then roll in the dry panko crumbs and set on a rack or cookie sheet to rest while oil is coming to temperature. TIP! If you let the breaded fish pieces rest for 5 to 10 minutes before frying, the coating will adhere better in the fryer! Cook 4 or 5 pieces at a time in oil, do not overcrowd the pan or deep fryer. Overcrowding will result in a drop in oil temperature resulting in a soggy or less crisp batter. Cook halibut pieces for 3 to 5 minutes or until golden brown turning them occasionally for even cooking. When fully cooked, lift pieces from oil with a slotted utensil and place on a rack or paper towel covered plate. Lightly sprinkle with sea salt or spice rub on cooked pieces and serve with tarter sauce. **Enjoy!!
