{"id":2968,"date":"2010-11-06T00:05:26","date_gmt":"2010-11-06T05:05:26","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=2968"},"modified":"2010-11-05T21:10:42","modified_gmt":"2010-11-06T02:10:42","slug":"tempura-battered-halibut-wsparkling-wine","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2010\/11\/06\/tempura-battered-halibut-wsparkling-wine\/","title":{"rendered":"Tempura-Battered Halibut w\/Sparkling Wine"},"content":{"rendered":"<p style=\"text-align: left;\">In the event you haven&#8217;t viewed the <a href=\"http:\/\/winetrailtraveler.com\/newsletter\/magfall10.pdf\">Wine Trail Traveler Fall Quarterly<\/a>, below is one of the recipes that is also available in the Fall Quarterly. I love recipes that use Sparkling Wine or Champagne like this one does. What wines do you enjoy cooking with?<br \/>\nHave a wonderful weekend!<\/p>\n<p style=\"text-align: left;\">Cheers, Kathy<\/p>\n<p style=\"text-align: center;\"><strong>Tempura-Battered Halibut<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>3 lbs halibut, cut into 1-oz pieces-about 4 per person<br \/>\n3 c flour<br \/>\n3 T corn starch<br \/>\n1 T baking powder<br \/>\n2 t salt<br \/>\n2 t sugar<br \/>\n3 c cold Domaine Ste. Michelle Sparkling Wine<br \/>\nCanola or peanut oil for frying extra flour for dredging<\/p>\n<p><strong>Directions<\/strong><\/p>\n<p><strong><span style=\"font-weight: normal;\">1. Heat oil in a large, deep pan for frying. Add enough oil so it is at least 3-4 inches deep, but is less\u00a0than half way up the sides of the pan as the oil will foam up during cooking.<\/span><\/strong><\/p>\n<p>2. Using a deep fry thermometer, bring the temperature to 350-375 degrees F. Be sure to maintain<br \/>\nthis temperature while frying to ensure proper cooking.<\/p>\n<p>3. Combine all the dry ingredients together in a bowl and mix well.<\/p>\n<p>4. Add the sparkling wine and whisk gently just to incorporate. Do not overmix.<\/p>\n<p>5. Dredge the fish in flour and then dip in the batter. Fry until golden brown. The same batter can be<br \/>\nused for vegetables or chicken.<\/p>\n<p><em>Soy Dipping Sauce<\/em><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>1\/2 c soy sauce<br \/>\n1\/2 c mirin (rice wine)<br \/>\n2 T water<br \/>\n2 T green onion, minced<br \/>\n1 T sesame seeds<\/p>\n<p><strong>Instructions<\/strong><\/p>\n<p>Mix all the ingredients together and serve with the fish as a dipping sauce.<\/p>\n<p>YIELD: 8-10 servings<br \/>\nPREP TIME: 30 minutes<br \/>\nCOOK TIME: 30 minutes<br \/>\nWINE SUGGESTION: Sauvignon\u00a0Blanc, Eroica Riesling, Pinot Gris<\/p>\n<p>Recipe provided by <a href=\"http:\/\/www.ste-michelle.com\/\">Chateau Ste. Michelle<\/a>, Woodinville, Washington.<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Tempura-Battered Halibut w\/Sparkling Wine\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=2968\"><\/script>","protected":false},"excerpt":{"rendered":"<p>In the event you haven&#8217;t viewed the Wine Trail Traveler Fall Quarterly, below is one of the recipes that is also available in the Fall Quarterly. I love recipes that use Sparkling Wine or Champagne like this one does. What wines do you enjoy cooking with? Have a wonderful weekend! Cheers, Kathy Tempura-Battered Halibut Ingredients [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[1535,457,1121,1714,583,149,1715],"class_list":["post-2968","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-chateau-ste-michelle","tag-cooking","tag-fish","tag-halibut","tag-recipe","tag-sparkling-wine","tag-wine-trail-traveler-fall-quarterly"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=2968"}],"version-history":[{"count":4,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2968\/revisions"}],"predecessor-version":[{"id":2973,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/2968\/revisions\/2973"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=2968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=2968"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=2968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}