Ingredients
- 10 spears asparagus
- 1/2 cup AP flour
- 1/2 cup beer
- Canola oil
- Olive oil
- 1 filet halibut
- 2 Tbsp Dijon mustard
- 1 sprig thyme
- 1 whole mackerel
Instructions
- To make asparagus, get a pot filled with at least 2 inches of canola oil, and place on medium-heat. In a mixing bowl, mix your flour and beer until smooth. Cover the asparagus with batter, and then transfer into the hot oil and cook 3-4 minutes, until the batter is golden and crisp.
- To make halibut, get a non-stick frying pan on medium heat. Add a drizzle of olive oil, the filet of halibut, and a sprinkling of salt. Cook for 5-6 minutes, until the halibut is nicely browned on one side, then flip and cook another 2 minutes, or until desired done-ness.
- To trim to mackerel, cut off the head and tail, and slice lengthwise down the belly just deep enough to pierce the skin. Remove the guts of the fish. Then remove both filets from the spine by running your knife lengthwise along the fish’s back, removing the flesh from the spine.
- To cook the mackerel, rub the inside of the fish with Dijon mustard, thyme and salt. Then close the fish, rub it with a touch of olive oil, and bake on a roasting tray in the oven for 15 minutes at 400F or until desired done-ness.
