FISH N CHIPS Recipe

Prepare the Fries

Peel and cut the potatoes into thick fries. Rinse in cold water and soak for at least 30 minutes. Drain and pat dry.

Make the Tartar Sauce

In a bowl, combine mayonnaise, diced pickles, capers, parsley, and 1 tsp of Old Bay seasoning. Mix well and refrigerate until ready to serve.

Prepare the Batter

In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and remaining Old Bay seasoning. Gradually whisk in beer until smooth.

Cook the Fries

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the soaked and dried potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.

Fry the Fish

Dip the halibut fillets into the batter, allowing excess to drip off. Carefully lower into the hot oil and fry until golden brown and cooked through, about 4-6 minutes. Remove and drain on paper towels.

Grill the Lemon

Slice the lemon in half and grill it cut-side down until charred and juicy, about 2-3 minutes.

Serve

Plate the fish and chips with a side of tartar sauce, grilled lemon, and extra Old Bay seasoning if desired.