Robert Irvine’s eat!

All rights reserved 2012

Halibut Cheeks with fruit Horseradish

2 dz- cheeks or medallions of fish
1 cup- seasoned all purpose flour - salt and white pepper to taste

Beer Batter
12 oz- lager
2 cups- all purpose flour
1 –egg yolk
1 tbsp- baking powder
1 tsp- cajun spice

1 cup- shredded coconut
1 ½ cups- panko breadcrumbs- slightly crushed

1 tbsp granulated sugar
1 tsp sriracha
1 cup cut mango- diced
¼ cup-cold water
¼ cup -horseradish
Pinch salt

2 qts- vegetable oil

In a small bowl blend all ingredients and hold until breading, room temperature.

In medium sauce pan over medium high heat, cook mangoes with water and sugar until mangoes have started to break down, stirring throughout. This should take 10-12 minutes, then add all remaining ingredients- except horseradish and continue to cook for 5 minutes. Remove from heat and puree in food processor or blender, then add horseradish.

Serve or hold.

In a medium mixing bowl, blend all ingredients, with a whisk, batter should be thick to a pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading

Breading and cooking
Lightly coat cheeks, excluding tails with flour, then dip in beer batter and finally evenly coat with coconut breading, repeat process until all fish have been dressed, then fry in preheated 325 degree fryer in small batches with oil until golden brown. Repeat process until all have been cooked, serve with mango sauce.

Storage- Hold cold over ice bath- covered