Best Halibut Fish And Chips Recipes

West Coast Halibut Fish and Chips with Homemade Tartar Sauce image

Provided by Tyler Florence

Time 45m

Yield 4 servings

Number Of Ingredients 20

6 large russet potatoes
Vegetable oil for deep frying
2 cups flour
1/2 cup cornstarch
1 1/2 teaspoons salt
Fresh ground black pepper
2 cups club soda
2 egg yolks
2 pounds West Coast Halibut fillets, (get 1 whole side of boned and skinned fish)
Kosher salt and freshly ground black pepper
1/2 bunch fresh flat-leaf parsley, for garnish
4 lemons cut into wedges, for garnish
1 cup mayonnaise
1 cup sour cream
1/4 cup capers, chopped
1/4 cup chopped cornichons
2 tablespoons chopped flat leaf parsley
2 tablespoons fresh tarragon, finely chopped
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Pre-heat oven to 350 degrees F.
Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
Prepare the tartar sauce:
In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.

Halibut fish and chips image

Provided by @MakeItYours

Number Of Ingredients 8

Batter for Fish and Chips
Adapted from Gardenguru's Tempura Batter
1 cup flour
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
1 cup Club soda or Beer As cold as possible), more as needed
Oil for deep-frying (I used canola Oil)

Steps:

Mix flour, cornstarch, salt, and baking powder.
Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter.
Heat oil for frying to 375 F - 400 F.
Dry Fish well. Dip into batter letting excess drip off before carefully slipping into hot oil.
Do not crowd pan.
Drain on paper towels.