Alaskan Halibut Fish & Chips Recipe
crispy onions. horseradish aioli brioche....
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Ingredients
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Fish & Batter
Chips (Fries)
Crispy Onions
Horseradish Aioli & Finish
Method
Fish & Batter
- 1
Prepare fish
Pat halibut fillets dry with paper towels. Cut into 4 equal portions (about 4–5 oz each). Season both sides lightly with 1 tsp salt and 1/4 tsp black pepper. Keep refrigerated until ready to batter.
- 2
Make batter
In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. In a small bowl beat the cold egg and then whisk into the dry mix. Gradually add 1 cup cold sparkling water while whisking to a smooth, slightly thick batter — it should coat the back of a spoon and be bubbly. Keep batter cold in the fridge until frying; a bowl set over ice helps maintain temperature.
- 3
Dredge & fry fish
Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Place 1/2 cup flour for dredging on a plate. Lightly coat each halibut piece in the flour, shake off excess, then dip into the cold batter to fully coat. Carefully lower into hot oil (do not overcrowd; fry in batches). Fry until golden and crisp, about 4–5 minutes depending on thickness, turning once. Internal temperature should reach 130–135°F for medium-firm halibut. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining fish.
Chips (Fries)
- 4
- 5
Par-fry
Drain and pat potatoes very dry with kitchen towels. Heat oil for frying fries to 325°F (160°C). Fry potatoes in batches until pale golden and tender, about 4–5 minutes per batch. Remove to a paper towel–lined tray and sprinkle lightly with 1 tsp salt. Let rest while you finish other components.
- 6
Finish fries
Increase oil temperature to 375°F (190°C). Return par-fried potatoes in small batches and fry until crisp and deep golden, about 2–3 minutes. Drain on paper towels and season immediately with a pinch more salt. Keep warm.
Crispy Onions
- 7
Slice & soak onions
Slice the yellow onion into thin rings (about 1/8–1/4-inch). Separate into individual rings and place in a bowl with 1/2 cup buttermilk. Let sit 10 minutes so the buttermilk softens and clings to rings.
- 8
Coat & fry onions
Whisk together 3/4 cup flour, 1/2 tsp smoked paprika and 1/2 tsp salt in a shallow bowl. Heat 6 tbs oil in a skillet over medium-high heat to about 350°F (170–175°C) — you want enough oil to shallow fry. Working in small batches, lift rings from buttermilk letting excess drip, toss into the seasoned flour to coat, shake off excess, then fry until golden and crisp, about 1–2 minutes per side. Remove to a wire rack or paper towel and season immediately with a tiny pinch of salt. Keep warm and crisp.
Horseradish Aioli & Finish
- 9
Make horseradish aioli
In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more horseradish for heat or more lemon for brightness. Refrigerate until ready to serve.
- 10
Toast brioche & assemble
If serving as a sandwich-style presentation: lightly butter and toast brioche buns cut side down in a hot skillet until golden (about 1 minute). Spread a generous tablespoon of horseradish aioli on each bun bottom. Place a piece of battered halibut on the bun, top with a handful of crispy onions, a few fries (optional), chopped parsley if using, and a squeeze of lemon. Serve additional aioli and lemon wedges on the side.
- 11
Plate as classic fish & chips
Alternatively, serve the battered halibut on a platter with a mound of fries, a small ramekin of horseradish aioli, a scattering of crispy onions over the fish, chopped parsley, and lemon wedges. Serve immediately so the fish and fries remain crisp.