Fish & Chips - Halibut Recipe
1PC 25.95 | 2PC 34.95 hoyne pilsner beer batter, coleslaw, tartar sauce
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Ingredients
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Fish
Chips
Coleslaw
Tartar Sauce
Method
Preparing the Fish
- 1
Make the Beer Batter
In a bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Hoyne Pilsner beer until the batter is smooth.
- 2
Fry the Fish
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip the halibut fillets into the beer batter, allowing excess batter to drip off, then carefully place them in the hot oil. Fry for about 4-5 minutes or until golden brown. Remove and drain on paper towels.
Preparing the Chips
- 3
Cut and Fry the Potatoes
Peel and cut the potatoes into thick strips. Rinse in cold water, then pat dry. Fry in the same oil used for the fish until golden brown and crispy, about 5-7 minutes. Season with salt to taste.
Preparing the Coleslaw
- 4
Make the Coleslaw
In a large bowl, combine the shredded cabbage and grated carrot. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat.
Preparing the Tartar Sauce
- 5
Make the Tartar Sauce
In a small bowl, mix together the mayonnaise, finely chopped dill pickles, lemon juice, and capers. Adjust seasoning if necessary.
Serving
- 6
Plate the Dish
Serve the crispy fish alongside the golden chips, a generous portion of coleslaw, and a side of tartar sauce for dipping.