Entree: United States – Alaska Cuisine – Halibut Fish and Chips (Beer-battered fried halibut served with hand-cut fries and tartar sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) halibut fillet, cut into 4 portions, approx. 4 oz (113 g) each
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1/4 cup (32 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg
- 1 cup (240 ml) cold beer (lager or pilsner) or cold sparkling water
- 1 qt (950 ml) vegetable oil or canola oil for frying
- 2 large russet potatoes, approx. 1.25 lb (570 g) total, peeled and cut into 1/2-inch (1.25 cm) fries
- 2 tbsp (30 ml) malt vinegar, for serving (optional)
- Lemon wedges, for serving
- For tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) dill pickle relish or finely chopped dill pickles
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) capers, chopped (optional)
  - 1 tbsp (3 g) fresh parsley, chopped
  - Salt and pepper to taste

Instructions

1. Rinse and dry the halibut portions; lightly dust with flour and set aside. Rinse cut potatoes and pat dry. Heat oil in a deep fryer or heavy pot to 325°F (163°C). Fry the potatoes in batches 4–6 minutes until soft but not browned; remove and drain on paper towels.
2. Meanwhile whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt, and pepper. Beat the egg with the cold beer, then pour into the dry mix and whisk to a smooth batter. Keep batter cold until ready.
3. Increase oil temperature to 350–375°F (175–190°C). Dip floured halibut pieces into the batter, letting excess drip off, then carefully lower into hot oil. Fry fish until golden and cooked through, about 4–6 minutes depending on thickness. Work in batches to avoid crowding; drain on a rack or paper towels.
4. Return par-cooked fries to the oil and fry at 375°F (190°C) until golden and crisp, about 3–4 minutes. Drain and immediately season with salt.
5. Make tartar sauce by mixing mayonnaise, pickle relish, lemon juice, capers (if using), parsley, and salt and pepper to taste.
6. Serve halibut and fries hot with tartar sauce, lemon wedges, and malt vinegar if desired.