Fish & Chips Recipe
A generous 8 oz portion of Alaskan halibut filets in a gluten-free batter, made using Alaskan Brewing Co.'s Lemon-Lime Spruce Tip Hard Seltzer with hop salt fries and house-made tartar
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tartar Sauce
In a bowl, combine mayonnaise, dill pickle relish, lemon juice, and capers (if using). Mix well and refrigerate until serving.
- 2
Prepare the Potatoes for Fries
Peel and cut the large potatoes into thick strips. Rinse them under cold water to remove excess starch, then pat dry with paper towels.
- 3
Fry the Potatoes
In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with hop salt while hot.
- 4
Prepare the Batter for Halibut
In a mixing bowl, whisk together gluten-free flour, baking powder, salt, and black pepper. Gradually add the Lemon-Lime Spruce Tip Hard Seltzer until the batter is smooth and thick.
- 5
Fry the Halibut
In the same pot of hot oil, dip each halibut filet into the batter, allowing excess to drip off. Carefully place the battered fish in the hot oil and fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
- 6
Serve
Plate the fried halibut alongside the crispy fries. Serve with the house-made tartar sauce on the side.