Halibut seasoned opened here on the West Coast

this week.

I promised Moe I would make

Fish and Chips.

So………..

………last night’s dinner.

Served with twice fried fries

and homemade tartar sauce.

I just wing tartar sauces.

I don’t like tartar sauce on my fish,

but I do like it as a dip for the fries.

This one was mayo with a

little 18% sour cream, chopped dill pickle,

minced garlic clove, chopped fresh dill, salt, pepper and a squeeze

of fresh lemon juice.

The batter for the fish is a light batter

more like a tempura.

Can be made with soda water or beer.

I tend to use soda water most of the time.

Tempura Style Beer Batter

I’m usually only cooking two to four pieces of fish so this is more than enough batter.

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
salt
pepper
beer or soda water.

Mix dry ingredients.
Add enough beer to make a thin batter.

Dip fish in flour and then into the batter. Let the excess batter
drip off and then float the fish in 360°F oil. I use canola oil.