Batters & Breaders
Pecan Halibut
Makes 48, 6 oz servings
Ingredients
- 48 oz (10 2/3 cups) all-purpose flour
- 16 oz (3 cups) yellow cornmeal
- 13 1/2 oz (3 cups) finely chopped pecans
- 2 oz (3 Tbsp) salt
- 1/4 oz (1 1/2 Tbsp) ground cayenne pepper
- 90 fl oz (11 1/4 cups) cold water
- 5 lb (full box) Krusteaz Professional® Tempura Batter Mix 733-0140
- 18 lb uncooked halibut fillets, 6 oz each
Method
- Place flour, cornmeal, pecans, salt and cayenne pepper in mixer bowl.
- Using a paddle, mix on low speed until blended. Set aside.
- Place water in mixer bowl; add Krusteaz Professional Tempura Batter Mix.
- Blend with wire whip just until blended.
- Coat halibut with batter. Lightly drain off excess batter.
- Coat battered halibut with reserved cornmeal mixture.
- Fry in 350°F oil to the proper internal temperature, about 4 - 4 1/2 minutes.
