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Halibut and Chips

By: Snake River Farms

Halibut takes fish and chips to a higher level of deliciousness! This recipe uses a light tempura batter to let the sweet flavor of halibut shine through. Hand-cut fries are double cooked for a crunchy brown exterior and baked potato interior.

The chips will hold well, so make them the first. The tempura batter works best when made immediately before frying. Prepare all dry ingredients and add the club soda right before frying the halibut. 

Ingredients

CHIPS (FRENCH FRIES)

  • 2 Medium Russet potatoes (about 1/2 lb.)
  • Vegetable oil
  • Kosher salt

HALIBUT

  • 1 pkg Northwest Pacific Halibut (2, 5 oz. filets) Buy Now
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beated
  • 3/4 cup club soda
  • 1/4 cup flat leaf parsley, chopped
  • Ice cubes
  • Lemon wedges

CHIPS (FRENCH FRIES)

Scrub potatoes. We like to leave the peel on, but feel free to remove. Slice potatoes into equal sized strips about 3/8” wide. Place in cold water.
Place oil in a heavy stock pot or Dutch oven so it is filled about 4” deep. Heat oil to 275°F.
Place half the potatoes in the hot oil for 7 minutes. The idea is to partially cook them, not brown them.
Remove from oil and place on a sheet pan lined with paper towels.
Repeat for the remaining potatoes.
Turn heat up to 350°F. Final cook the potatoes until brown, about two minutes. Do this in two batches to keep the oil heat high. Remove fries and place on paper towels.
Salt right before serving.

HALIBUT

For best results, make sure all the wet ingredients are cold. Cut halibut filets into three pieces, across the short length so you have six even pieces. Pat dry with a clean towel to remove excess moisture.
Mix all dry ingredients in a bowl
After the chips/fries are done, adjust the oil temperature to 350°F.
Add the beaten egg and club soda to the dry ingredients. Mix to just combine. There can still be lumps. You don’t want the batter to be super smooth. Add several ice cubes to fully chill the batter.
Drop the fish into the oil and fry until the tempura batter is lightly golden, about four minutes. To check to see if the halibut done, use a thermometer to test the internal temperature. Check for a minimum temp of 130°F.
Remove fish from the oil and repeat for the remaining halibut pieces
Divide the fish and chips on to two plates, along with a lemon wedge. Sprinkle chopped parsley on all and kosher salt to taste on the fries. Serve with your favorite tarter sauce or malt vinegar.