West Coast Halibut Fish and Chips with Homemade Tartar Sauce

Total Time:
45 min
Prep:
20 min
Inactive:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 large russet potatoes
  • Vegetable oil for deep frying
  • 2 cups flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons salt
  • Fresh ground black pepper
  • 2 cups club soda
  • 2 egg yolks
  • 2 pounds West Coast Halibut fillets, (get 1 whole side of boned and skinned fish)
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch fresh flat-leaf parsley, for garnish
  • 4 lemons cut into wedges, for garnish
  • Homemade Tartar Sauce:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup capers, chopped
  • 1/4 cup chopped cornichons
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh tarragon, finely chopped
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
Directions

Pre-heat oven to 350 degrees F.

Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.

In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.

Prepare the tartar sauce:

In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.


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