Prepare the Chips: Soak the Chips in cold water for at least 1 hour. Drain and pat very dry. Parboil the Chips for 5 minutes, then drain and cool completely.
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, cornstarch, baking powder, Old Bay seasoning, salt, and white pepper. Gradually whisk in the sparkling water until just combined. Do not overmix.
Fry the Chips: Heat the Peanut 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 and a lemon wedge.
Ingredients
4
1.5 lbs680 gAlaskan Halibut fillets-skinless
1 cup120 gAll-purpose flour
1/4 cup30 gCornstarch
1 tsp5 mLBaking powder
1/2 tsp2.5 mLOld Bay seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite pepper
3/4 cup180 mLSparkling water-very cold
2 lbs900 gYukon Gold potatoes-peeled and cut into fries
4 cups950 mLPeanut oil-for frying
1/2 cup120 mLMayonnaise
2 tbsp30 mLDill pickle relish
1 tbsp15 mLLemon juice-freshly squeezed
1 tbsp15 mLCapers-drained and chopped
1/4 cup30 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 1 hour. Drain and pat very dry. Parboil the Chips for 5 minutes, then drain and cool completely.
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, cornstarch, baking powder, Old Bay seasoning, salt, and white pepper. Gradually whisk in the sparkling water until just combined. Do not overmix.
Fry the Chips: Heat the Peanut 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 and a lemon wedge.
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