HOW TO MAKE 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 (see notes)
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.

Notes:

We suggest no more than 2 hours at room temperature for a raw egg mixture.

Panko - Japanese breadcrumbs made by removing the crust and blending the remainder. Panko has a coarse, dry texture that resembles flakes, and adds more of a crunch to breaded foods such as fish, pork, casserole toppings and other fried foods. The texture is lighter and more tender, yet crunchier for longer than typical breadcrumb coatings. Panko is available in most Asian food stores.

Luhr Jensen