The fry basket's famous halibut

4 servings

Ingredients

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Directions

"The Fry Basket (7057 Yonge St.) serves up the best fish & chips I have ever tasted," writes Ron Pizzinato of Willowdale. "I've tried many batter recipes for frying halibut but I haven't been able to come close to the light, flaky texture of their fish. Could you get me their recipe?"

Owned and operated by brothers Tom and Steve Rucas, The Fry Basket has been a family business for two generations and their fish recipe is a closely-guarded family secret for almost 30 years. But now the fish is out of the bag! While the ingredients are similar to those in most batters, the trick to the light and crispy taste is in the method. The Rucas brothers use only halibut because it it doesn't taste too fishy and has few bones. THE FRY BASKET'S FAMOUS HALIBUT ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 tb Baking Powder 1 ts Salt 1½ c Cold Water x Shortening for deep frying 6 ea Halibut; (4-oz. pieces) ADD baking powder, salt and water to bowl. Stir to dissolve.

Gradually add flour, stirring with wooden spoon just until lumps are gone. Don't overmix. LET sit at room temperature 2 hours. Stir batter for a few seconds to remove bubbles. HEAT shortening in deep fryer to 350F. PAT fish dry with paper towels. Dip in batter and fry about 5 minutes or until golden brown. Drain on paper towels. SERVES 4-6.

MAKES about 2 cups batter.

Submitted By SAM LEFKOWITZ On 10-25-94

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