The Perfect Fish & Chips
The Perfect Fish & Chips (Halibut)
Halibut is perfect for battering, the flesh is firm and sweet with a pearly white colour when cooked.
Ingredients
1 kg good quality potatoes (preferably USA Idaho)
1.5 liter Vegetable Oil
Salt & Vinegar
5x200 gram Halibut Fillets
1 Can of Lager/Beer (chilled)
200 grams plain flour for the beer batter
100 grams plain flour for dusting the fish
1 teaspoon instant yeast
Salt & pepper
The Perfect Chips
- Peel and slice the potatoes to a size of your liking (not too thin), rinse in slow running cold water for around 20 mins to remove starch
- Boil in salted water for around 7-10 mins or until just turning opaque but still firm to touch
- Strain and cool in your freezer on a tray for 20 mins
- Heat up the oil to medium low heat and blanch the potatoes until just starting to colour. Remove from the oil and return to your freezer on a tray for 20 mins to cool.
- Heat up the oil to a high temp and drop the chips into the hot oil to brown and crisp up for around 4 minutes.
- Strain and keep warm while you fry your fish
The Perfect Battered Fish
- Defrost the Halibut in your refrigerator over night
- Mix the flour and an equal amount of beer (half a can, put the rest of the beer in the freezer) and mix into a very thick batter (like a cake mixture) add 1 teaspoon of dry yeast and allow to ferment for around 1 hour
- Pat the fish dry with kitchen towel and season with salt & pepper
- Dredge the fish in the flour and set aside on a plate
- Add the now very cold beer to the thick batter and mix in thoroughly with a whisk. The batter should be the consistency of pouring cream
- Pinching the end of the fish fillet pass it through the batter so it is fully coated and then gently place it into the hot oil
- When placing the fish in the oil slowly move it before releasing it completely so it does not stick to the bottom of the pan.
- Repeat with the other fillets cook for around 5-7 minutes or until the batter is golden brown and crispy
- You may need to cook in 2 batches if your pan isn’t big enough
- Drain onto kitchen paper
- Serve with the chips and malt vinegar and sea salt, lemon wedges and tartare sauce
- Buy Halibut Steaks Here
