West Coast Halibut Fish and Chips with Homemade Tartar Sauce

Name: West Coast Halibut Fish and Chips with Homemade Tartar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 59 milliliters capers, chopped; 473 milliliters club soda; 59 milliliters chopped cornichons; 118 milliliters cornstarch; 2 egg yolks; 2 Tbsps chopped flat leaf parsley; 473 milliliters flour; 1 bunches fresh flat-leaf parsley, for garnish; 2 Tbsps fresh tarragon, finely chopped; 4 servings Fresh ground black pepper; 907 grams West Coast Halibut fillets, (get 1 whole side of boned and skinned fish); 1 lemon, juiced; 4 servings Kosher salt and freshly ground black pepper; 4 lemons cut into wedges, for garnish; 237 milliliters mayonnaise; 6 larges russet potatoes; 2 teaspoons salt; 237 milliliters sour cream; 4 servings Vegetable oil for deep frying

West Coast Halibut Fish and Chips with Homemade Tartar Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 1327 calories, 61g of protein, and 62g of fat. This recipe covers 57% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have kosher salt and pepper, cream, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. It is a good option if you're following a pescatarian diet. This recipe is typical of Scottish cuisine.

Instructions

Pre-heat oven to 350 degrees F.

Equipment you will use

Oven

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.

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Potato

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Oven

Knife

Cut each potato into 6 or 8 wedges depending on the size.

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Potato

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.

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Cooking Oil

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Deep Fryer

Pot

Drain on paper towels and season with salt.

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Salt

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Paper Towels

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.

Ingredients you will need

Ground Black Pepper

All Purpose Flour

Corn Starch

Sparkling Water

Egg Yolk

Fish

Salt

Dip

Cooking Oil

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Mixing Bowl

Whisk

Remove and drain on paper towels, then season with salt.

Ingredients you will need

Salt

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Paper Towels

Serve with crispy fried parsley leaves and lemon wedges.

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Parsley

Lemon Wedge

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.

Ingredients you will need

Tartar Sauce

Equipment you will use

Mixing Bowl

Equipment

Ingredients

Servings:

59milliliters

capers, chopped 473milliliters

club soda 59milliliters

chopped cornichons 118milliliters

cornstarch 2

egg yolks 2Tbsps

chopped flat leaf parsley 473milliliters

flour 1bunches

fresh flat-leaf parsley, for garnish 2Tbsps

fresh tarragon, finely chopped 4servings

Fresh ground black pepper 907grams

West Coast Halibut fillets, (get 1 whole side of boned and skinned fish)1

lemon, juiced 4servings

Kosher salt and freshly ground black pepper 4

lemons cut into wedges, for garnish 237milliliters

mayonnaise 6larges

russet potatoes 2teaspoons

salt 237milliliters

sour cream 4servings

Vegetable oil for deep frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Attems Ramato Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.

Attems Ramato Pinot Grigio

Pinot Grigio Ramato continues a tradition of the Republic of Venice, since “ramato”, or coppery, was the term referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 24 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.