Recipe No 1 component Original 2005

Trisol

This recipe uses the crisping properties of Trisol to create an extra-crispy crust. The technique of lacing additional batter during frying contributes crunch.

Adapted from Heston Blumenthal

Time

Total:

Difficulty
very easy
Yield
2–4 serves • 400 g
Special equipment
pressure cookerfood dehydrator
Metric Imperial

Processes

  • Rice flour
    200 g
  • Baking powder
    4 g
  • Salt
    4 g
  1. 01
    Sift together and reserve.

  • Water
    200 g
  • Vodka
    350 g
  • Malt syrup
    12 g
  1. 02
    Blend.
  2. 03
    Whisk into dry mixture until completely incorporated.
  3. 04
    Pour into 1 ℓ siphon, and charge with one cartridge of nitrous oxide.
  4. 05
    Shake vigorously and reserve siphon refrigerated.

  • Halibut cheeks, cleaned of connective tissue (4 cheeks)
    400 g
  • Trisol (Texturas brand)
    100 g
  1. 06
    Dust Trisol evenly over cheeks.
  2. 07
    Skewer each cheek.
  3. 08
    Siphon batter into bowl.
  4. 09
    Coat cheeks evenly with foam batter.

  • Neutral oil
    as needed
  1. 10
    Fry in 200°C / 390°F oil.
  2. 11
    Lift extra batter from bowl with fork, and drizzle onto cheeks to build lacy surfaces. Make sure to flip cheeks in oil while drizzling batter, to build an even crust.
  3. 12
    Remove each cheek from oil when its core reaches 50°C / 122°F, about .
  4. 13
    Drain on paper towels.

Making ahead

Prepare the dry ingredients and wet ingredients . Prepare the halibut cheeks.

Storing

Keeps in the refrigerator for up to 3 days

Categorisation

Category
component
Meal
dinner lunch mains
Cuisine
international
Diet
omnivorous pescatarian
Tags
fish and chips halibut trisol