I know a bunch of you do the whole Lent thing where you eat fish on Fridays in the weeks leading up to Easter. That's cool. I mean, I'll eat fish any day of the week, any month of the year, but we have been hitting up the local Catholic church lately for their Fish Fry-days. It's not just the Alaskan pollock that's the attraction. They've got coleslaw, mac and cheese, scalloped potatoes, and homemade desserts, too. Quite enjoyable.
So I figured we'd look at these crispy critters today because why the heck not? Let's heat them up in the air fryer...just for the halibut. Get it? <sigh>
Anyway, this is one of those gluten free items that I might actually prefer over its wheat-based cousins. The thin coating here is so delectably crispy, it feels even better than regular batter. It's just a tad more rigid than the traditional stuff, but in a good way.
The halibut here is beautiful, flakey white fish. Absolutely no complaints there either. It goes great with tartar sauce, cocktail sauce, malt vinegar, or whatever you eat with your normal fried fish. My only grievance: the value. Twelve bucks for six or seven modestly-sized pieces of breaded fish is a little steep in my book.
But hey, you get what you pay for. I think we're still looking at about four stars from Sonia and three and a half from me for Trader Joe's Gluten Free Battered Halibut.
Bottom line: 7.5 out of 10.
I almost bought these last time, but wasn't sure how it would turn out. Thanks for sharing that the GF version of the halibut is worth trying.
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