Pub Style Halibut & Chips Recipe
Recipe information
Make Pub Style Halibut & Chips in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pub Style Halibut & Chips - Ingredients
Pub Style Halibut & Chips - Directions
1. Prep potatoes
Scrub 4 Russet potatoes, cut into thick fries, rinse, and pat dry.
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. Parboil fries (optional)
For crisper fries, parboil or blanch fries in salted water for 2-3 minutes, then pat dry.
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. 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. 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. Add beer to batter
Slowly whisk in 1 cup cold lager until batter is smooth and thick enough to coat a spoon.
8. Dry halibut
Pat halibut fillets dry with paper towels to remove excess moisture.
9. Coat halibut
Dredge halibut fillets in a little flour, then dip into beer batter until fully coated.
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. 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. Drain and serve
Drain fish on a rack or paper towels. Serve with chips, lemon wedges, and tartar sauce if desired.
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