Halibut Fish and Chips is a favourite take-out treat.
In the past, we ordered from a local Fish and Chip Restaurant.
BUT, a few months ago, I decided to make my own fish and chips
and now Moe isn’t satisfied with the take out version.
I have to agree with him, that homemade is better.
Especially when made with fresh halibut.
Batter for Fish and Chips
Adapted from Gardenguru’s Tempura Batter
1 cup flour
1/2 cup cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
1 cup Club soda or Beer As cold as possible), more as needed
Oil for deep-frying (I used canola Oil)
Mix flour, cornstarch, salt, and baking powder.
Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter.
Heat oil for frying to 350 F – 375 F.
Dry Fish well. Dip into batter letting excess drip off before carefully slipping into hot oil.
Do not crowd pan.
Drain on paper towels.
thibeaultstable.com 
It looks like perfection Ann!I am craving it now..In GB they serve it on newspaper..yours would be lovely on that too!
Now all I need is a deep fat fryer.
I made fish and chips using your recipe last night. You're right. Far batter than take out, and even better than many pubs. Thanks for sharing your recipes.Cynthia
Thanks for the feedback Cynthia. Moe has decided that the only fish and chips he wants from now on are homemade. ~Ann
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