Lunch: Shoreline Fried Halibut with Tofu Fries, Soy Sauce Aioli, Mushy Edamame and Soy Vanilla Milkshake

Ingredients

Spiced Soy Milk Marinade
1 cup soy milk
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 1/2 pounds halibut, cut into 1 1/2-ounce pieces
Shoreline Fried Halibut
1 cup vegetable oil, for cooking in a cast iron pan, or, cook using the same vegetable oil from Tofu Fries recipe
1 cup flour
Halibut, marinated in Spiced Soy Milk Marinade
Salt and freshly ground black pepper
Soy Sauce Aioli
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon sesame oil
Mushy Edamame
3 cups frozen, shelled edamame
1/4 cup olive oil
Salt
Vanilla Soy Milkshake
4 cups vanilla bean ice cream
3 cups soy milk
Tofu Fries, recipe follows
Tofu Fries
Vegetable oil, for frying
1/2 cup cornstarch
1 1/4 pounds extra-firm tofu, drained, cut into 3/4-inch sticks
Salt

Instructions

For the spiced soy milk marinade:Pour the soy milk in a wide baking dish. Whisk in the garlic powder, onion powder, cayenne, and black pepper. Add the halibut pieces to marinate, for at least 30 minutes, maximum 24 hours. For the shoreline fried halibut:Heat the vegetable oil in a cast iron pan over medium-high heat, or heat the vegetable oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towel. Put the flour in a paper bag. Remove the halibut from the soy marinade and put, a few pieces at a time in a paper bag, shake well and cook either in a cast iron pan to shallow fry or heavy-bottomed pot to deep fry. For cooking in a cast iron pan, turn the halibut over on all sides until golden brown, approximately or if deep frying, cook until golden brown and crisp approximately 3 to 5 minutes. Remove the shoreline fry halibut from heat, season with salt and pepper and repeat with the remaining halibut. For the soy sauce aioli:Put the mayonnaise, soy sauce, and sesame oil in a bowl and mix well to combine. Cover and put in the refrigerator until ready to serve. For the mushy edamame:Cook the edamame in heavily salted boiling water, approximately 20 minutes, until the edamame is soft and tender. Reserve 1 cup cooking water and drain the edamame. Put the edamame, 1/2 cup cooking water and 1/4 cup olive oil in a blender. Puree the edamame until smooth, add more water, if necessary. Remove the mixture from the blender and season with salt, and set aside to cool. For the vanilla soy milkshake:Put the ice cream and soy milk in a blender and puree until smooth. Divide the shake between glasses.
To make the fries:Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries.