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
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.