Halibut Cheeks and Chips

Ingredients:

*1 pound “Fresh Off The Boat” Halibut Cheeks

*1 package Clubhouse Tempura Mix

1 cup of beer or cold water

Hot canola oil for deep frying

1-2 cups crushed plain potato chips

Method:

Make the light Tempura batter by combining mix and beer or water in a medium size bowl. Crush potato chips with a rolling pin and place onto a large plate. Dip each halibut cheek into the Tempura batter and then coat with crushed potato chips. Repeat procedure with remaining halibut cheeks. If you do not have a deep fryer, simply add 3-4 inches of oil to the bottom of a large heavy saucepan. Heat on medium high heat until oil is hot. Carefully drop half of the cheeks into the oil one by one and deep fry until they turn a crispy golden brown on the outside. (2- 3 minutes) Remove from oil with a slotted spoon and drain on paper towel. Repeat procedure with remaining cheeks. Serve with a dollop of wasabi mayonnaise or your favorite tartar sauce. Enjoy! These are so good! Serve with a tossed salad, home-cut fries or potato salad. Makes 2-3 servings.

Wasabi Mayonnaise- ¼ cup light mayonnaise

1 tsp. wasabi paste

Combine both ingredients together and mix well. More or less wasabi paste can be added to taste!

* Clubhouse Tempura Mix can be found in the seafood section of most large Grocery stores.

*Skin-Off Halibut or Ling Cod Fillets are an excellent choice as well!