Pub Style Halibut & Chips Recipe

Pub Style Halibut & Chips - Directions

1. 1

   Prep potatoes

   Scrub 4 Russet potatoes, cut into thick fries, rinse, and pat dry.

2. 2

   Season fries

   Toss fries with 1 tsp paprika, 0.5 tsp garlic powder, 0.25 tsp chili flakes, and salt to taste. Let stand 10 minutes.

3. 3

   Parboil fries (optional)

   For crisper fries, parboil or blanch fries in salted water for 2-3 minutes, then pat dry.

4. 4

   First fry of chips

   Heat vegetable oil to 160°C (320°F). Fry fries in batches 3-4 minutes until pale. Remove and drain.

5. 5

   Second fry of chips

   Increase oil temperature to 190°C (375°F). Fry fries again until deep golden and crisp. Drain and season with additional salt.

6. 6

   Make batter

   In a bowl, whisk together 1 cup flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp fine sea salt, and 0.5 tsp black pepper.

7. 7

   Add beer to batter

   Slowly whisk in 1 cup cold lager until batter is smooth and thick enough to coat a spoon.

8. 8

   Dry halibut

   Pat halibut fillets dry with paper towels to remove excess moisture.

9. 9

   Coat halibut

   Dredge halibut fillets in a little flour, then dip into beer batter until fully coated.

10. 10

    Heat oil for frying fish

    Heat oil in a deep fryer or heavy pot to 180–190°C (350–375°F). Ensure enough oil to submerge fish.

11. 11

    Fry halibut

    Carefully lower battered halibut fillets into hot oil and fry 4–6 minutes until golden and the fish flakes. Turn as needed.

12. 12

    Drain and serve

    Drain fish on a rack or paper towels. Serve with chips, lemon wedges, and tartar sauce if desired.