BC Halibut and Chips
Thick halibut fillets in a crisp beer batter with hand-cut chips and tartar sauce.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 720 kcal
Equipment
- •Deep fryer or heavy pot
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 30 g
- carbs
- 68 g
- protein
- 44 g
- calories
- 720
Instructions
- 1
Fry the chips at 150C for 6 minutes, then drain and cool.
- 2
Whisk the flour, baking powder, salt and cold beer to a batter just before frying.
- 3
Heat the oil to 190C and fry the chips again until golden; keep them warm.
- 4
Dry the halibut, dust with flour, then dip in batter.
- 5
Fry for 5-6 minutes until the batter is deep gold and crisp.
- 6
Drain, salt immediately and serve with lemon and tartar sauce.
Chef's tips
Halibut is lean and firm — batter it thick enough to protect it from the oil's heat.
Ingredient substitutions
- halibut fillets → cod, ling cod or rockfish
Storage
Eat immediately.
Common mistakes to avoid
- •Warm batter
- •Skipping the double-fry on the chips
Serving suggestions
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