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Sunday, July 3, 2011

“Famous Restaurant Recipes, Pt. XVII: Beer-Battered Halibut—an All-American Treat for the Fourth of July”

Canned Heat’s thirty-first album, 1996’s “Canned Heat Blues Band” (RUF Records) is another release in the never-ending career of Canned Heat, the band that keeps rolling on led by drummer Fito de la Parra.  As always, there are good and bad moments but we do support drummers and percussionists as they normally are the ones left behind by the rest of the band.  Anyhow, if you use the handy link, you will go directly to Amazon.com and can buy it NOW!  Thanks, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 537 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Vladimir Gdansk

END Commentary 07-04-2011

Copyright © 2011 by MHB Productions

Word Count: 1,577.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, July 04, 2011 by Chef Vladimir Gdansk


 Famous Restaurant Recipes, Pt. XVII: Beer-Battered Halibut—an All-American Treat for the Fourth of July”

Bakersfield, CA, 07-04-2011 M: Happy Fourth of July, my friends, it’s a great day to be here with you and I have a recipe you will enjoy very much as it’s perfect for the summertime: Beer-Battered Halibut.  Halibut has been the business of the past few days and will most likely be for tomorrow, too, and the one I have for you comes complete with a seasoned flour recipe and a beer-batter recipe.  If there’s one thing I hate, it’s people who open beers and then leave them lying around, never finishing them and wasting money.  I gather them up, pour them into a pitcher and store them in the walk-in refrigerator for later use.  Don’t bother covering the pitcher, the more stale it gets, the better the batter and that’s the important thing: we want our fish to fluff up and taste marvelous, it’s the same sort of principal used when we take sour milk or cream and put it into our muffins or quickbreads.  You see, there is a use for everything. 

Please note that the recipe doesn’t have to be specifically halibut; no, you can use salmon, cod, turbot, sole, or shrimp, even lobster, if you have some you would like to get rid of.  Many times, it’s cheaper for us to cut our own fish and then we’re faced with what to do with the leftovers?  Freeze them for stir-fry? Sure.  Grind them up and make fish cakes? That’s good, too. But when we dip them in beer batter and toss them into our French fryer and then serve them with tartar sauce, ooh la la, my friends! What a taste treat!  I assure you that there is nothing better than recipe and you will soon come to agree with me once you’ve tried it. Besides, it’s always good to keep the dry mix about the house as you never know when you’re going to need it. Add beer and there you go!


1. To serve four:

1.5-ounce halibut filets

Beer batter as needed

Tartar sauce

Lemon wedges

All-purpose flour


Baking powder

Granulated sugar

Lawrey’s seasoned salt

Granulated garlic

Granulated onion

Dry parsley flakes

Stale beer


1.      Beer-Batter Preparation: Double-sift together the first EIGHT ingredients.  Slowly whisk in the stale beer and stir until the dry ingredients are thoroughly moistened.  Allow the batter to rest 15 minutes in the refrigerator before using it.

2.      Fish-Preparation: Dredge each piece of fish in seasoned flour (see accompanying recipe).  Shake off the excess.

3.      One piece at a time, dip the floured fish into the beer batter to evenly coat it and place it into the submerged fry basket. 

4.      After 15 seconds, shake the basket to prevent the fish from sticking.  Cook until golden-brown and repeat this process until all filets have been cooked. Drain on paper towels. 

5.      Serve with tartar sauce and lemon wedges.  I suggest you accompany the beer-battered halibut with curly fries and a vegetable of your choice.

6.      Tips For Deep-Frying: make sure that all fish or meat is thoroughly DRY.  They must also be dusted with a light coating of flour or cornstarch. 

7.      Frying temperatures generally run between 350°-375°F.  Temperatures of 400°F or more can brown the outside quickly while leaving the inside undercooked.  In the case of chicken, this can be a health hazard so always watch your temperatures and test for doneness.

8.      When meat or fish exits the fryer, it should be drained on a wire rack or on paper towels.  Never allow your food to remain in the fryer too long or it will begin soaking up the fat and taste greasy when served.

9.      Finally, it’s always advisable to not mix meats, fish, or chicken in the same batch of beer batter as this can cause cross-contamination where microbes can be transferred back-and-forth from one item to the next thereby causing illness. 

It’s always a good thing to have a beer batter recipe around the house because you never know when you’re going to want to pull the Fry Daddy out and cook up some fish or chicken.  I think this one will be useful to you and it’s also a good way to get rid of cans of stale beer that’s been sitting out too long.  The halibut recipe is marvelous and what’s more, you can substitute other kinds of fish or shellfish for it and have equally wonderful results. Enjoy!

Okay, here is the recipe for the seasoned flour, an item that is always important to have around the kitchen as each and every time you need to bread something, you can pull it out of the freezer and use it. Just be sure to NOT use it for different meats, poultry, and fish and then put it back in the freezer. Label it with the date and whatever you used it for, always AVOID cross contamination!

Okay, we’re done for today.  Have a stellar Fourth of July and always remember: please stay safe.  Have a safe and sane holiday and if you drink, don’t drive and if you drive, don’t drink.  Stay alive out there as long as you can, your friends and family are depending upon you, always remember that.  Thank you!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. Anyhow, have a great day and we’ll meet again. Take care.  

Thank you!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association

This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley.  I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach.  Foodservice is in my blood and it's something I still do actively every day in my late eighties.


END Commentary for Monday, July 04, 2011 by Chef Vladimir Gdansk

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Chef Vladimir Gdansk.

Recipes created by Chef Vladimir Gdansk on November 15, 1977 in Washington State.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!




This is #1302, an 16” x 20" original oil painting by Beverly Carrick entitled, “Rendezvous." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I


   This is a photo of Brian Carrick behind his Rodgers' drum kit on 10-06-1978 at Lake Isabella, CA, playing with the Magnolia Hilltop Brewers. We loved Lake Isabella, it was a wonderful place to play and to visit. 

This is a dark shot of the stage at Lake Isabella, CA, on 10-06-1978.  We usually used black light effects. 

 This is a shot of Brian Carrick at Lake Isabella, CA, on 10-06-1978. Obviously, something upset him. 

       This is a shot of bassist/vocalist Victor Gaona on 11-05-1976 during a rehearsal of the Magnolia Hilltop Brewers at Shamrock in Bakersfield, CA. 

     This is a photo of bassist/vocalist Victor Gaona onstage on 11-12-1976 performing the song, "Take the Money and Run" by the Steve Miller Band. This was somewhere in Kern County, California. 

This is a shot of Victor Gaona at a gig on 12-06-1976 somewhere in Kern County, CA. 

Here's a shot of some shennanigans going on on 09-12-1976 at Shamrock after a gig. We were always messing around, intoxicated, and when we arrived home from a gig, we started messing around much to our wives' disgust. 

This is a shot of Victor Gaona and Blackie at the house of one of our skanks. Blackie was the father of one of our girls and used to have us come over and drink beer with him. This was on 07-30-1978. 

            This is a shot of Brian Carrick and Joe Pesigan setting up a luau at the Stockdale Country Club on 07-30-1987.  We always did special dinners for our membership and luaus were one of them. Lots of fun. 




Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-04-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.




Vladimir Gdansk, Famous Restaurant Recipes, Fine-dining, Seafood, Northwest Cuisine, Shellfish, Haute Cuisine, Elemental News of the Day, Gourmet Food, Crab, Fish, Halibut, Stinkbug Seasoning, Canned Heat.

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.


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