Halibut Fish & Chips Recipe
Beer battered fish & chips, fresh cut Kennebec fries, coleslaw and house made tartar sauce. Gluten free $2
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Ingredients
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For the Halibut
For the Fries
For the Coleslaw
For the Tartar Sauce
Method
Prepare the Fries
Cut and Fry the Potatoes
Wash and cut the Kennebec potatoes into thick fries. Rinse in cold water and dry thoroughly. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, seasoning with salt to taste.
Prepare the Coleslaw
Mix the Coleslaw
In a large bowl, combine the shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage and carrot, and toss to combine. Refrigerate until serving.
Prepare the Tartar Sauce
Mix the Tartar Sauce
In a small bowl, mix together the mayonnaise, relish, lemon juice, salt, and pepper. Adjust seasoning to taste.
Prepare the Halibut
Batter and Fry the Fish
In a mixing bowl, combine gluten-free flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the gluten-free beer until smooth. Dip the halibut fillets into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown, about 4-6 minutes. Remove and drain on paper towels.