Tempura Halibut With Garlic Aioli
A crispy tempura fish, featuring halibut or other firm fish, is perfectly complemented by a savory garlic aioli.
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Instructions
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Heat approximately half a gallon of oil in a deep pot or fryer to 370 F.
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Prepare the garlic aioli: Pound chopped garlic with salt and mustard into a paste, then slowly whisk in olive oil until emulsified.
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Salt the fish pieces thoroughly on both sides.
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Make the tempura batter: Combine flour, cornstarch, salt, and baking soda in one bowl. In a separate bowl, whisk together ice-cold water and egg yolk. Just before frying, gently mix the wet ingredients into the dry until barely combined.
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Dip fish pieces into the batter, shake off excess, and fry in the hot oil in batches for 2 to 3 minutes until golden. Do not overcrowd the pot.
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Drain the fried fish on a rack set over paper towels.
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Serve immediately with a dollop of the prepared garlic aioli.