Tuesday, June 2, 2015: Pumpkinseed Crusted Halibut by Chef Jeff Smedstad from the Elote Cafe

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 Pumpkinseed Crusted Halibut
by Chef Jeff Smedstad from the Elote Cafe

A restaurant favorite and not too tricky to make a t home since you can pre prep it until ready to serve, cooking time is only a couple of minutes so the main work is done in advance. At work we garnish this with spicy cabbage pico de gallo and cilantro crema. Fell free to make a slightly more simple version if you wish. I also like the spicy pepitas sprinkled over all.

the wash- marinade

2 eggs

1/2 cup beer

1/2 cup sour cream

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cumin

1/4 tsp granulated garlic

1 tsp cholula

1/2 tsp sugar

2 tsp oregano

blend this all together and pour over 4 6-8 oz halibut or snapper filets let sit for at least one hour

the pumpkinseed crust

1/2 cup maseca

1/2 cup ground pumpkinseeds

1/4 cup cornstarch

mix well, drain off snapeer but leave it a bit moist, press the filets into the pumpkinseed mix and set aside on a plate, you may refrigerate them until ready to eat. 

corn oil as needed

In a deep skillet and using a deep fry thermometer heat 2 to 3 inches of oil to 350 and add your fish, fry for about 1 1/2 minutes per side or 3 minutes total. Remove with a slotted spoon drain on paper towels and garnish as desired. Serve immediately.