West Coast Halibut Fish and Chips with Homemade Tartar Sauce
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.
Pre-heat oven to 350 degrees F.
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.
Cut each potato into 6 or 8 wedges depending on the size.
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.
Drain on paper towels and season with salt.
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.
Remove and drain on paper towels, then season with salt.
Serve with crispy fried parsley leaves and lemon wedges.
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.
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 GrigioPinot 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.