These fish and chips use a traditional British beer batter. Cod or haddock can also be used. Serve with malt vinegar or tartar sauce. A classic side dish is mushy peas.
For the halibut:
- 1/2 cup all-purpose flour (divided)
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Sea salt to taste
- Black pepper or red pepper flakes, to taste
- 1/3 cup dark beer such as Guinness
- 1/3 cup sparkling water
- 4 halibut fillets, cut into 2-inch chunks
For the Chips:
- 2 pounds russet potatoes, washed and cut into thin wedges
- 1 quart vegetable oil (or lard for frying) (you will need more oil if using a deep fryer)
- In a large bowl, mix all but 2 tablespoons of the flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the refrigerator for one hour.
- Meanwhile, cut the potatoes into thin wedges and place them in a colander, rinse with cold water.
- Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes. Drain and lay out on a sheet covered in paper towel, place in the refrigerator until ready to cook.
- Meanwhile, lay the fish fillets on a few sheets of paper towel and pat dry. Season lightly with a little sea salt.
- Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the potato wedges until crispy and golden, drain on paper towel and place in a low oven to keep warm while cooking the fish.
- Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
- Dip fish pieces into the batter, coating the entire fillet.
- Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 6 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle with salt.
Serve with the chips, and malt vinegar or tartar sauce. Traditionally fish and chips are served with mushy peas.