Deep-Fried Turkey
Kim Severson
57 ratings with an average rating of 4 out of 5 stars
57
2 hours, plus 8 to 24 hours’ brining and 30 minutes’ resting
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In large bowl, combine oil, rosemary, salt and pepper. Add halibut and bread and toss to coat; set aside 5 minutes.
Weave pancetta around fish and bread: Skewer end of a pancetta strip, then put the skewer into fish cube. Lay pancetta strip over opposite side of cube and skewer again. Put a bread cube on the skewer, then lay the pancetta over bread the same way, so strip weaves between cubes. Repeat twice with that skewer; repeat with remaining skewers.
Heat a broiler, place kebabs 4 to 6 inches below. Broil 3 minutes per side. Or, prepare a medium fire on a grill. Grill kebabs, turning often, until fish is cooked and bread is browned, 6 minutes.
Two different friends have told me about this recipe and this year I finally tried it - and have made it again. It's a good go-to recipe for Halibut in the summer. I used prosciutto rather than pancetta. First time I tried the weaving, the second time I cut squares and just put those between the fish and bread - easier and still as tasty. I recommend cutting back on the salt but otherwise very good. Use a crusty/denser bread so it keeps it's integrity rather than just being an oil sponge.
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