Halibut Fish & Chips Recipe

Prep and soak

Wash and peel potatoes if desired. Cut each large potato into 1/2"–3/4" thick chunky sticks for chunky fries. Place cut fries in a large bowl and cover with cold water, add 1 tablespoon vinegar (optional) and 1 teaspoon salt. Refrigerate and soak for at least 30 minutes (up to 2 hours) to remove excess starch.

Dry and first fry (blanch)

Drain the soaked fries and pat completely dry with kitchen towels. Heat 3 cups of vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until softened and pale; they should not brown. Remove and drain on a wire rack or paper towels. Cool for 10 minutes.

Finish fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove, drain, season with remaining 1 teaspoon salt and 1 teaspoon black pepper while hot. Keep warm in a low oven (200°F/95°C) if needed.

Prep fish

Cut halibut into 4 even portions (about 4 oz each). Pat fillets dry and season both sides lightly with a pinch of salt and pepper.

Make batter

In a bowl whisk together 3 tablespoons flour, cornstarch, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Add the cold beer and 4 ice cubes, whisk briefly until a loose, lumpy batter forms—do not overmix; batter should be cold and airy. Keep batter cold by placing bowl over ice if available.

Dust fish and fry

Heat remaining oil in a deep fryer or heavy pot to 350°F (175°C). Put 1 cup flour for dusting in a shallow dish. Lightly dredge each fillet in flour, shake off excess, then dip into the beer batter to coat fully. Carefully lower battered fillets into hot oil one or two at a time, frying 4–6 minutes until golden brown and the fish registers 135–140°F (57–60°C) internally and the batter is crisp. Remove to a wire rack over a sheet tray to drain. Keep warm in oven if necessary.

Serve

Plate two pieces of halibut with a generous portion of chunky fries, add lemon wedges and a dollop of tartare sauce.

While fries soak or fish rests, combine mayonnaise, diced pickles, chopped capers, minced shallot, lemon juice, chopped parsley, Dijon mustard, 1/4 teaspoon black pepper and 1/4 teaspoon salt in a small bowl. Stir until well combined. Taste and adjust salt, pepper or lemon as desired. Chill until serving.