Alaskan Halibut Fish And Chips

Name: Alaskan Halibut Fish and Chips (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Alaskan Halibut fillets-skinless; 1 cup All-purpose flour; 1 tsp Baking powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 3/4 cup Cold beer-lager style; 2 lbs Russet potatoes-peeled and cut into fries; 4 cups Vegetable oil-for frying; 1/2 cup Mayonnaise; 2 tbsp Dill pickle relish; 1 tbsp Lemon juice; 1/4 tsp Dill-freshly chopped

⏱1h

👥4

🔥650 cal

Easy

🍽️American

🥗Pescatarian

A comforting and straightforward version of Alaskan Halibut Fish and Chips, perfect for a weeknight meal.

1.5 lbs Alaskan Halibut fillets-skinless

1 cup All-purpose flour

1 tsp Baking powder

1/2 tsp Salt

1/4 tsp Black pepper

See all 12 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥650 cal

Easy

🍽️American

🥗Pescatarian

A comforting and straightforward version of Alaskan Halibut Fish and Chips, perfect for a weeknight meal.

#fish #chips #halibut #fried #comfort food

Instructions

Prepare the Chips: Soak the Chips in cold water for at least 30 minutes. Drain and pat dry.
Make the Tartar Sauce: Combine all Tartar Sauce ingredients in a small bowl and mix well. Refrigerate until serving.
Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until just combined. Do not overmix.
Fry the Chips: Heat the Vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the Chips in batches for 5-7 minutes, or until slightly softened but not browned. Remove and drain on paper towels.
Second Fry the Chips: Increase the oil temperature to 375°F (190°C). Fry the Chips again in batches for 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels. Season with salt.
Fry the Halibut: Pat the Halibut fillets dry. Dip each fillet into the Batter, ensuring it is fully coated. Carefully lower the battered Halibut into the hot oil. Fry for 4-6 minutes per side, or until golden brown and cooked through.
Serve: Serve the Halibut and Chips immediately with the Tartar Sauce.

Ingredients

Halibut
1.5 lbs 680 g Alaskan Halibut fillets-skinless
Batter
1 cup 120 g All-purpose flour
1 tsp 5 mL Baking powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
3/4 cup 180 mL Cold beer-lager style
Chips
2 lbs 900 g Russet potatoes-peeled and cut into fries
Frying
4 cups 950 mL Vegetable oil-for frying
Tartar Sauce
1/2 cup 120 mL Mayonnaise
2 tbsp 30 mL Dill pickle relish
1 tbsp 15 mL Lemon juice
1/4 tsp 1.25 mL Dill-freshly chopped

Equipment

Large pot or deep fryer
Large bowl
Whisk
Paper towels
Thermometer

Instructions

Prepare the Chips: Soak the Chips in cold water for at least 30 minutes. Drain and pat dry.
Make the Tartar Sauce: Combine all Tartar Sauce ingredients in a small bowl and mix well. Refrigerate until serving.
Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until just combined. Do not overmix.
Fry the Chips: Heat the Vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the Chips in batches for 5-7 minutes, or until slightly softened but not browned. Remove and drain on paper towels.
Second Fry the Chips: Increase the oil temperature to 375°F (190°C). Fry the Chips again in batches for 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels. Season with salt.
Fry the Halibut: Pat the Halibut fillets dry. Dip each fillet into the Batter, ensuring it is fully coated. Carefully lower the battered Halibut into the hot oil. Fry for 4-6 minutes per side, or until golden brown and cooked through.
Serve: Serve the Halibut and Chips immediately with the Tartar Sauce.

Nutrition per serving

Calories 650