Ingredients:

  • 1 lb (450 g) halibut fillets, skin removed
  • 1 cup (120 g) all-purpose flour, for dredging
  • Salt and pepper to taste
  • 1 cup (120 g) all-purpose flour for the batter
  • 1 tsp baking powder
  • 1 cup (240 ml) cold sparkling water or beer
  • 1/2 tsp salt
  • 2 large russet potatoes (about 1 lb / 450 g), peeled and cut into thick chips
  • Vegetable oil, for frying
  • Malt vinegar or tartar sauce, for serving

Instructions:

  1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.
  2. In a bowl, combine flour, baking powder, and salt. Gradually whisk in the sparkling water or beer until smooth. Chill batter for 30 minutes.
  3. Heat enough vegetable oil in a deep frying pan to submerge the fish and chips (about 2-3 inches deep) to 350°F (175°C).
  4. Fry the chips in batches until golden and crisp (about 5-7 minutes). Remove with a slotted spoon and drain on a wire rack or paper towels. Season with salt.
  5. Dredge halibut fillets in the prepared flour. Dip into the chilled batter, allowing excess to drip off. Carefully lower into hot oil, fry until golden brown and cooked through (about 4-5 minutes). Remove and drain on paper towels.
  6. Arrange halibut and chips on plates, serve with malt vinegar or tartar sauce.