In particular, the goals of this report are to. 1  Standardize and clarify ABS terminology. 2  Inform the survey industry about frame building and frame characteristics. 3  Comment on frame enhancements and the benefits and risks. 4  Discuss sample design possibilities with ABS. 5  Discuss data collection methodology with ABS.
Halibut â 130Â°F. Halibut is a very firm fish and holds together well in cooking. This makes it particularly good for grilling. Too often it is overcooked and dry â the center should be just becoming opaque. It is done when it reaches an internal temperature between 130 and 135Â°F.
Heat oil for deep frying to 375 degrees in a large skillet or dutch oven. Rinse and pat dry the halibut. To make the batter: In a large bowl and the milk, beer, egg yolk and olive oil, whisk to mix throughly, sift in the flour and mix well. In a small bowl mix the flour and Old bay seasoning together. Dredge Halibut Steaks in seasoned flour, pat in on fish to remove excess flour. Dip flour coated fish into batter, let excess drip off and slowly add to hot oil. Deep fry (about 5 minutes, depending on the thickness of the fish). Remove and place on paper towels to absorb some oil.