Battered Wild Pacific Halibut ‘n Chips With Tartar Sauce
By: Garett Kemp, Pier 7 Restaurant + Bar
https://www.wildpacifichalibut.com/
- 6 3oz pieces Wild Pacific Halibut, sliced thin
- 1 cup Rice Flour
- 1 cup Batter (see ingredients below)
- Canola Oil (for frying)
- Salt To Taste
- 1/2 cup Cornstarch
- 1.5 cups Rice Flour
- 1/4 tbsp Baking Soda
- 1 pinch Salt
- 1 whole Egg
- 1 and 2/3 cups Carbonated Water
- 2 cups Gherkins (sweet pickles)
- 3/4 cup Capers
- 4 tbsp Fresh Dill (finely chopped)
- 4 tbsp Fresh Chives (finely chopped)
- 4 cups Mayonnaise
- 2.5 tbsp Lemon Juice
- Salt To Taste
- 1 Combine dry ingredients in a medium bowl, mix well. Add egg, combine. Slowly whisk in carbonated water. Tip: Whisk over ice and keep the batter cold for best results.Directions
- 2
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Heat oil in a deep fryer or large saucepan to 350° F.
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Dip the Wild Pacific Halibut into the rice flour, then into the batter. Use one hand for the flour, the other hand for the batter to keep your hands clean.
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Slowly lower battered fish into fryer until it begins to float.
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Cook for 3 to 5 minutess until golden and fully cooked.
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Season with salt immediately when fish comes out of the oil and place on a dry paper towel to absorb any excess oil.
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Serve immediately with Tartar Sauce and hot fries on the side.
Tartar Sauce- 3
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Add gherkins to food processor bowl and blitz until fine. Transfer gherkins to metal mixing bowl and repeat the process again with capers.
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Add dill and chives to mixing bowl containing the gherkins and capers.
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Add mayonnaise and lemon juice then mix ingredients until well combined.
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Season to taste and transfer to appropriate container.
Note: If you don’t have a food processor, fine chopping everything is okay.
halibut - 2