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
4
1.5 lbs680 gAlaskan Halibut fillets-skinless
1 cup120 gAll-purpose flour
1 tsp5 mLBaking powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
3/4 cup180 mLCold beer-lager style
2 lbs900 gRusset potatoes-peeled and cut into fries
4 cups950 mLVegetable oil-for frying
1/2 cup120 mLMayonnaise
2 tbsp30 mLDill pickle relish
1 tbsp15 mLLemon juice
1/4 tsp1.25 mLDill-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.
Comments