Beer Battered Fish Latke Sliders:

Preheat oven to 200°F. Line a baking sheet with several layers of paper towels. 

Fill a large mixing bowl with ice and water to create an ice bath. Place a smaller bowl inside the large bowl, leave it empty.

Dredge halibut pieces in cornstarch and set aside.

In a heavy gauge frying pan, fitted with a deep fry thermometer, pour in evoo and place over medium heat.

In the empty mixing bowl inside the ice bath, whisk flour, rice flour, baking powder, cayenne, salt, and pepper. Whisk beer into flour mixture until a thick mixture is formed.

Once evoo reaches 360°F on the deep fry thermometer, shake off excess cornstarch from fish, dip in batter and gently place in hot oil. Cook fish for 3 minutes per side, or until golden brown.

Transfer cooked fish to prepared pan and keep warm in 200°F oven until all fish is fried and you’re ready to assemble sliders.

Sandwich a piece of fish between latkes and serve with tartare dipping sauce.

Tartar Dipping Sauce:

In a small bowl, whisk mayonnaise, horseradish, zest and juice, pickles, parsley and hot sauce together. Serve on top of fish inside latkes.

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