Pecan Halibut

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

 

Yield

48, 6 oz servings

Method

    1. Place flour, cornmeal, pecans, salt and cayenne pepper in mixer bowl.

    2. Using a paddle, mix on low speed until blended. Set aside.

    3. Place water in mixer bowl; add Krusteaz Professional Tempura Batter Mix.

    4. Blend with wire whip just until blended.

    5. Coat halibut with batter. Lightly drain off excess batter.

    6. Coat battered halibut with reserved cornmeal mixture.

    7. Fry in 350°F oil to the proper internal temperature, about 4 – 4 1/2 minutes.

 

WHEAT