California Fresh Halibut Fish And Chips
From mrcooksalot 13 years agoIngredients
- 6 large russet potatoes shopping list
- vegetable oil for deep frying shopping list
- 2 cups flour shopping list
- 1/2 cup cornstarch shopping list
- 1 1/2 teaspoons salt shopping list
- fresh ground black pepper shopping list
- 2 cups club soda shopping list
- 2 egg yolks shopping list
- 2 pounds West Coast halibut fillets, (get 1 whole side of boned and skinned fish) shopping list
- kosher salt and freshly ground black pepper shopping list
- 1/2 bunch fresh flat-leaf parsley, for garnish shopping list
- 4 lemons cut into wedges, for garnish shopping list
- Homemade Tartar Sauce: shopping list
- 1 cup mayonnaise shopping list
- 1 cup sour cream shopping list
- 1/4 cup capers, chopped shopping list
- 1/4 cup chopped pickels shopping list
- 2 tablespoons chopped flat leaf parsley shopping list
- 2 tablespoons fresh tarragon, finely chopped shopping list
- 1/2 lemon, juiced shopping list
- kosher salt and freshly ground black pepper shopping list
How to make it
- 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.( And if your a fan of Malt Vineger this is a great combo
- 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
- An Ice cold Corona with a lime wedge compliments this meal well :)
The Rating
Reviewed by 2 people-
This one is a winner!
FavoriteFixins in Daytona Beach loved it -
This one is a winner for sure. Fish and chips is one of my favorite meal. I love the chips made this way and your batter for the fish is totally refreshing. I think a spinich salad would top this off to perfection. Thanks. I have this one bookmarked.
riverrat715 in Small Town loved it
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