Recipe information
beer battered halibut filet - hand cut chunky fries - coleslaw - hot yuzu tartar sauce
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For the Halibut
For the Fries
For the Coleslaw
For the Hot Yuzu Tartar Sauce
Preparing the Halibut
1. Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until smooth. Let the batter rest for 15 minutes.
2. Fry the Halibut
Heat oil in a deep fryer or large pot to 350°F (175°C). Dip each halibut filet in the batter, allowing excess to drip off. Carefully place in hot oil and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
Preparing the Fries
1. Cut and Fry the Potatoes
Cut russet potatoes into chunky fries. Rinse and soak in cold water for 30 minutes, then drain. Heat oil to 350°F (175°C) and fry the potatoes in batches until golden and crispy, about 5-7 minutes. Season with salt and pepper.
Preparing the Coleslaw
1. Mix the Coleslaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over cabbage mixture and toss to combine. Refrigerate until ready to serve.
Preparing the Hot Yuzu Tartar Sauce
1. Mix the Tartar Sauce
In a bowl, combine mayonnaise, yuzu juice, Dijon mustard, chili sauce, chives, salt, and pepper. Mix well and adjust seasoning to taste.