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Fried Halibut Served with Tofu fries
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
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Fried Halibut Served with Tofu fries. Serves 4.
Spiced Soy Milk Marinade
1 cup (250 mL) soy milk
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 tsp (5 mL) black pepper
1/2 tsp (2.5 mL) cayenne
Shoreline Fried Halibut
1 1/2 lb (750 g) halibut,
cut into 1 1/2 oz (45 g) pieces
Spiced Soy Milk Marinade
1 cup (250 mL) vegetable oil for frying
1 cup (250 mL) all-purpose flour
Salt
Pepper
Tofu Fries
Vegetable oil for frying
1/2 cup (125 mL) cornstarch
1 1/4 lb (625 g) extra-firm tofu, drained,
cut into 1/4-inch (2 cm) sticks
Salt
Soy Sauce Mayo
1/2 cup (125 mL) mayonnaise
1 Tbsp (15 mL) soy sauce
1/4 tsp (1 mL) sesame oil
Mushy Edamame
3 cups frozen, shelled edamame
1/4 cup (60 mL) olive oil
Salt
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Instructions
- Spiced Soy Milk Marinade
- Pour the soy milk in a wide baking dish. Whisk in the garlic powder, onion powder, black pepper and cayenne.
- Shoreline Fried Halibut
- Add the halibut pieces to the marinade, and refrigerate for at least 30 minutes, to a maximum of 24 hours.
- In a large, heavy-bottomed or cast-iron pan, heat the vegetable oil to 350°f (175°c) over medium-high heat.
- Use enough oil so that the pot or pan is one-third full.
- Line a baking tray with paper towel. Place the flour in a paper bag.
- Remove the halibut from the marinade and place a few pieces at a time in the paper bag. Shake well to coat in flour and cook in the hot oil.
- Turn halibut over on all sides until golden brown, approximately 3 to 5 minutes.
- Remove the halibut from heat and place on three layers of paper towels to absorb any excess oil and season with salt and pepper. Repeat with the remaining halibut.
- Tofu Fries
- Fill a large pot to no more than one-third full with the oil and heat to 350°f (175°c). Line a baking tray with paper towel.
- Place the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently place in the hot oil, separating the tofu fries as they cook to prevent sticking.
- Remove the tofu fries from the oil once they’re golden brown, transfer to three layers of paper towels and season with salt. Repeat with the remaining tofu.
- Soy Sauce Mayo
- Place all the ingredients in a bowl, mix well, cover and place in the fridge until ready to serve.
- Store in an airtight container refrigerated for up to one week.
- Mushy Edamame
- Boil the edamame in heavily salted water until soft and tender, approximately 20 minutes.
- Reserve 1 cup (250 mL) of the cooking water and drain the edamame.
- Place the edamame, ½ cup (125 mL) of the reserved cooking liquid and the olive oil in a blender.
- Purée until smooth, adding more cooking water if necessary.
- Remove from the blender, season with salt and set aside to cool.
- Serve three to five pieces of halibut per person along with healthy-sized dollops of the condiments and a wedge of lemon.
A spiced soy milk marinade keeps the fish juicy; the garlic, onion and pepper in the marinade supply a bit of bite. The tofu fries are crispy and crunchy on the outside but soft and delicious on the inside.
What I love about this menu is the way the obedient ingredient, edamame, works as an entry point to draw us into the world of soy. Soy milk is in the marinade, soy tofu is used for the fries and edamame are the mushy peas. This one simple ingredient opens a gateway from a very familiar dish, fish and chips, and leads us to an unexpected destination.
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