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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
1 and 1/2 pounds halibut, cut into 8 3-ounce fish-stick-size portions
1/2 tablespoon ground black pepper
2 tablespoons kosher salt
2 to 3 ounces water
1/2 cup Gefen Potato Starch
4 to 6 cups Gefen Hot & Spicy Nut Crumbs
2 to 3 quarts oil, for frying
2 ripe avocados, large
2 cloves garlic
juice of 1 lemon
1/4 cup cilantro
1/2 cup Gefen Mayonnaise
3 tablespoons Gefen Olive Oil
1 teaspoon kosher salt
2 cups cherry tomato, cut into quarters
1 cup cucumbers, diced
1/2 cup bell peppers, diced
1/2 cup red onion, diced
3 tablespoons olive oil
2 to 3 tablespoons Kedem Red Wine Vinegar
salt, to taste
pepper, to taste
Season halibut with pepper and salt. In a bowl, place four cups of Gefen Hot & Spicy Nut Crumbs and set aside. In a second bowl, mix water and potato starch until you have a loose batter. Coat fish pieces in potato starch batter one at time and then dredge, one at a time, into the Gefen Hot & Spicy Nut Crumbs. Make sure to evenly coat each piece until they resemble fish sticks and place them on a sheet pan lined with Gefen Parchment Paper. Set aside until ready to fry.
In the blender, combine avocados, garlic, lemon juice, cilantro, mayonnaise, olive oil, and salt. Blend until smooth and place in a container until you’re ready to serve.
In a clean bowl, mix cherry tomatoes, cucumbers, peppers, and onions. Dress the salad with olive oil and vinegar, then season with salt and pepper to taste. Let the salad sit for four to five minutes to marinate or until ready to serve.
Heat oil in pot until it reaches 350 degrees Fahrenheit. Fry two to three pieces of fish at a time for five to six minutes. Remove with a slotted spoon or spider and place cooked fish onto a cooling rack over a sheet pan to catch any drips. Serve your Hot & Spicy Nut Crumb Crusted Halibut with avocado dip and cherry tomato salad.
Sponsored by Gefen
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