This variation on halibut en croute keeps the halibut wet and tasty with a flaky phyllo crust. Before placing the halibut on the sauce, split it in half at an angle for a nicer presentation.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 30 shushumow |
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup canola oil
- 1 large egg
- 3 tablespoons white sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup warm water
- 2 cups canola oil for frying
- ½ cup white sugar
- ¼ cup water
- ¼ teaspoon ground cardamom
Instructions
- Mix flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt together in the bowl of a stand mixer with an paddle attachment. Add 1/4 cup water slowly and mix until a soft dough is formed, 4 to 5 minutes. Let dough rest for 30 minutes.
- Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make the shushumow.
- Heat 2 cups oil in a deep-fryer or large saucepan over medium heat. Fry shushumow a few at a time, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels.
- Combine 1/2 cup sugar, 1/4 cup water, and cardamom in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat. Stir in the shushumow gently until coated in the syrup. Transfer shushumow to a plate and let cool.
- Dough can be curled over using a fork, new and clean comb/hair pick, or gnocchi maker.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 150 mg |
| Sugars | 23 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |