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California Fresh Halibut Fish And Chips

posted in: California, Dinner, Fresh 0

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  • 6 large russet potatoes
  • Vegetable oil for deep frying
  • 2 cups flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons salt
  • Fresh ground black pepper
  • 2 cups club soda
  • 2 egg yolks
  • 2 pounds west coast halibut fillets, (get 1 whole side of boned and skinned fish)
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch fresh flat-leaf parsley, for garnish
  • 4 lemons cut into wedges, for garnish
  • Homemade tartar sauce:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup capers, chopped
  • 1/4 cup chopped pickels
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh tarragon, finely chopped
  • 1/2 lemon, juiced
Servings: 4

  1. Pre-heat oven to 350 degrees F.
  2. Bake potatoes on a tray in hot oven for 30 to 45 minutes – until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
  3. In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.( And if your a fan of Malt Vineger this is a great combo
  1. In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together
  2. An Ice cold Corona with a lime wedge compliments this meal well 🙂

Estimated Nutrient Breakdown:

Calories: 5,934.16
Weight: 3,940.73g
Total Fat: 303.61g
Saturated Fat: 65.61g
Trans-Fat: 0.40g
Monounsaturated Fat: 102.18g
Polyunsaturated Fat: 124.27g
Protein: 253.90g

Cholesterol: 955.51g
Sodium: 9,126.19g
Calcium: 809.47g
Magnesium: 766.10g
Potassium: 10,608.85g
Iron: 26.52g
Zink: 12.00g
Phosphorus: 3,160.38

Vit A: 555.50
Vit B1: 2.14
Vit B2: 1.86
Vit B3: 56.53
Vit B6: 6.71
Vit B12: 15.50
Vit D: 1,215.82
Vit E: 1,215.82
Vit K1: 217.65


Caution: Gluten,Wheat,Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,
Notes: These recipes are astonishing!

Author: Group Recipes
Tags: Wild Food Box,California,Fresh

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