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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By clbid12
Highlands, TX
on October 29, 2010
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I followed the recipe exactly, even back checked myself but my fish coating was not crispy.
Anybody have any suggestions? I gave it a 3 rating because although my fish was not crisp, I cannot be sure that I did not make a mistake.
All and all the coating flavor had a good taste.
By sherrit_8681517
Golden, CO
on August 26, 2009
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This is my first time making fish and chips. My husband loves Halibut and chips and orders it in a restaurant, whenever it is available. My only problem was keeping the oil hot enough to cook the fish crispier on the outside, and moist on the inside. The batter is great. I served with Malt Vinegar and the Tartar Sauce.
Sauce was easy to make. My husband loved the chips, and he is picky. They were crispy brown, and soft on the inside.
Thanks for making my first try successful.
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