Halibut season opened last week.
The first halibut of the season landed
in the stores last Thursday.
And we had our first just simply baked with
a bread crumb topping.
I had promised Moe homemade Fish and Chips
so last night I made good on
the promise.
Nice light beer batter.
With a homemade tartar sauce.
I don’t like tartar sauce on my fish but I love it as a dip for the fries.
Adapted from Joe’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 360°F to 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 
That batter looks and sounds just perfect