dinner · dairy-free
Beer-battered halibut fish and chips
Thick pieces of halibut dry-dredged, dipped in a light lager batter and fried until crackling, served on herby fries with homemade tartar sauce.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
Contains egg, wheat and fish.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Tartar: mix the mayo, capers, cornichons, dill and lemon. Chill.
-
2
Drain and dry the fries. Fry at 150°C (300°F) for 5-6 minutes until soft but pale. Drain.
-
3
Whisk the flour, cornstarch, baking soda and salt, then whisk in the cold lager until just smooth.
-
4
Season the fish, dredge in flour, dip in batter and lower slowly into oil at 180°C (350°F). Fry 4-5 minutes until golden and crisp.
-
5
Fry the chips again at 190°C (375°F) for 2-3 minutes until golden. Toss with salt, pepper and parsley.
-
6
Serve the fish on the chips with tartar sauce and lemon.
