Halibut Fish and Chips is a favourite take-out treat.
In the past, we ordered from a local Fish and Chip Restaurant.
BUT, a few months ago, I decided to make my own fish and chips
and now Moe isn't satisfied with the take out version.
I have to agree with him, that homemade is better.
Especially when made with fresh halibut.
Light crispy battered fish
served with double fried, fries.
Batter for Fish and ChipsAdapted 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.