Halibut Po’Boys #AtoZChallenge
  • Canola Oil for frying
  • 1 stick (1/2 cup) unsalted butter
  • 4 garlic cloves, smashed
  • 2 long sourdough loaves (the Alaskan touch)
  • 6 (6 oz. each) Halibut Fillets
  • Sea salt and freshly ground black pepper
  • 1 cup milk
  • 1 large egg
  • 1 cup yellow corn meal
  • ½ cup all-purpose flour
  • big pinch of cayenne
  • Sliced dill pickles & cherry tomatoes
  • 1 recipe Swanky, Sexy & Spicy Slaw
  • Tabasco Sauce (for serving)
  • Lemon wedges (for serving)
  1. Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
  2. Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in ½ lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
  3. Salt and pepper the halibut generously. In a bowl wide enough for dipping the fix in, mix the milk and egg together, season with more salt and pepper.
  4. Mix cornmeal, flour, cayenne and more salt and pepper in a pie dish using a fork.
  5. Dip the catfish in the wet batter, then dredge in the dry; make sure you covered them completely. Depending on the size of the pan, gently add two to three fillets at a time so it is not overcrowded.
  6. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with a touch of salt while still hot.
  7. To assemble the sandwich, put the pickles across the bottom ½ of the bread, lay the fried halibut on top. Spoon a small mound of slaw on top of the catfish and add the sliced cherry tomatoes then close up the sandwich with the top ½ of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
Serve with sweet potato fries or make a double batch of slaw.
Recipe by Cabin Goddess at http://cabingoddess.com/2014/04/07/f-fish-fries-halibut-poboys-sweet-potato-fries-atozchallenge/