We have a wonderful little Halibut Fish and Chip Restaurant within a five minute drive. So when the craving for fish and chips hits I just phone in a order, wait five minutes and by the time I get there they are almost ready to go.
But this time I decided to make my own.
I swung by Cowichan Seafood on my way home from work and picked up the halibut.
The batter is one that I have used before when making tempura. I normally use soda water for the liquid. But for the fish batter I used beer.
This batter is perfect. Light and crisp.
I always use Russet potatoes for fries. Soaked in cold water and then double fried.
Fish and Chips (Batter)Adapted from Gardenguru's Tempura Batter
1 cup flour
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
1 cup Club soda or Beer As cold as possible),
more as needed
Oil for deep-frying (I used canola Oil)
Mix flour, cornstarch, salt, and baking powder.
Add soda water gradually, stirring with a fork,
first to create a paste and then until mixture is like a thick pancake batter.
Heat oil for frying to 375 F - 400 F.
Dry Fish well. Dip into batter letting excess drip off before carefully slipping into hot oil.
Do not crowd pan.
Drain on paper towels.