Halibut & Chips Recipe
Tartar sauce, coleslaw, Tofino Brew Co. beer battered halibut & kennebec fries
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Ingredients
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For the Halibut
For the Fries
For the Tartar Sauce
For the Coleslaw
Method
Prepare the Tartar Sauce
Make the Tartar Sauce
In a bowl, combine mayonnaise, dill pickles, capers, lemon juice, and fresh dill. Mix well and refrigerate until serving.
Prepare the Coleslaw
Make the Coleslaw
In a bowl, mix green cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, and salt. Toss to combine and refrigerate until serving.
Prepare the Fries
Make the Fries
Peel and cut the Kennebec potatoes into fries. Soak in cold water for at least 30 minutes. Drain, pat dry, and deep fry in hot oil until golden brown. Season with salt to taste.
Prepare the Halibut
Batter and Fry the Halibut
In a bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer until a smooth batter forms. Heat vegetable oil in a deep fryer or large pot. Dip halibut fillets in the batter, then carefully lower them into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
Serve
Plate the Dish
Serve the beer-battered halibut alongside the fries, coleslaw, and tartar sauce.