Halibut Fish & Chips Recipe

Prep fillets

Pat halibut fillets dry with paper towels. If fillets are thick, slice each into even 1–1.25 inch thick pieces so they cook evenly. Lightly season both sides with 1 tsp of salt and 1/4 tsp black pepper.

Make batter

In a bowl whisk together 1 cup all-purpose flour, cornstarch, baking powder, 1/2 tsp black pepper and remaining 1/2 tsp salt. Gradually whisk in cold beer until a smooth, slightly thick batter forms. Add a couple of ice cubes or return the bowl to an ice bath to keep batter cold; cold batter yields crisp fry.

Dust fish

Place 1/2 cup flour in a shallow plate. Lightly dust each seasoned halibut piece in flour, shaking off excess; this helps batter adhere.

Fry fish

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily. Dip floured fillets into the cold beer batter, letting excess drip off, then carefully lower into hot oil (fry in batches so oil temperature stays consistent). Fry until golden brown and cooked through, about 4–6 minutes depending on thickness. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Return oil to 375°F (190°C) between batches for crisper finish.

Cut and rinse potatoes

Wash and peel (optional) potatoes. Cut into chunky fries about 1/2 to 3/4 inch thick. Place cut fries in a large bowl of cold water and rinse until water runs clearer to remove surface starch. Soak for at least 30 minutes (or up to 2 hours) in the refrigerator to firm them up.

Dry and blanch

Drain potatoes and dry thoroughly on clean kitchen towels. Heat 3 cups oil in a deep pot to about 325°F (160°C). Working in batches, blanch fries for 4–5 minutes until just tender but not browned. Remove and drain on paper towels or a wire rack.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–4 minutes until golden and crisp. Transfer to a bowl, season immediately with kosher salt, a pinch of black pepper and smoked paprika if using. Keep warm while frying remaining batches.

In a medium bowl combine shredded green cabbage, shredded red cabbage and grated carrot. In a small bowl whisk together 1/2 cup mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Toss dressing with vegetables until evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving to let flavors meld.

In a small bowl combine 3/4 cup mayonnaise, 2 tbsp yuzu juice, diced cornichons, chopped capers, finely chopped shallot, Sriracha, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Stir until integrated. Taste and adjust heat (add more Sriracha) or acidity (add more yuzu or a squeeze of lemon) as desired. Chill until ready to serve.

On each plate place a generous handful of chunky fries, a portion of coleslaw, and one beer-battered halibut fillet. Spoon 2–3 tablespoons hot yuzu tartar sauce alongside or on the fish. Garnish with a lemon wedge and sprinkle chopped parsley over fries and fish if using. Serve immediately while fish and fries are hot and crisp.