Moe loves halibut fish and chips and prefers mine over any of the local restaurants.
Lucky for him, we have a good supply of halibut in the freezer.
Delivered to the door by #walcanseafood.
I make a very light tempura style batter. Light and crispy. Using beer. Soda water also works.
Tempura Style 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
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 350°F oil. I use canola oil.
This is a very simple and quick tartar sauce.
I use it not on my fish but as a dip for the fries.
I don’t measure so this is just a basic outline.
minced garlic clove
dill pickle finely minced
fresh dill finely chopped
and a sqeeze of fresh lemon juice.
I use a ratio of 2/3 mayo , 1/3 sour cream.