Finding a fish and chips recipe isn’t difficult. They’re everywhere, but if you find yourself craving this famous Halibut dish, check out this incredible recipe from Alaskan fisherwoman and cookbook author, LaDonna Rose.


INGREDIENTS:

Tartar Sauce:

  • 2 cups mayonnaise
  • 2 tablespoons dill pickle relish
  • 1/3 cup celery, minced
  • 1/3 cup onion, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • pinch ground mustard
  • pinch sea salt pinch ground black pepper

Batter:

  • 1 cup Bisquick mix®
  • ½ cup regular or non-alcoholic beer
  • 1 egg ½ teaspoon sea salt

Chips:

  • 4 to 5 russet potatoes, peel and cut into thin sticks. Spread on paper towels.  Do not rinse.
  • Vegetable oil (about 4 cups) for deep-frying
  • 1½ pounds halibut, skinned, trimmed and cut into pieces, each ¾-inch thick
  • sea salt and ground black pepper
  • 1 lemon, sliced into wedges
  • 4 sprigs of parsley for garnish (optional)
  • Ketchup for serving (optional)

INSTRUCTIONS

Tartar Sauce:

In a small bowl, combine all tartar sauce ingredients and mix well. Set aside.

Batter:

In a medium bowl, whisk together all batter ingredients until the batter is just combined. If the batter is too thick, add additional beer, 1 tablespoon at a time.

Chips:

Position a rack in the upper third of the oven and a rack in the lower third of the oven. Preheat your oven to 400˚F.

Pour the oil to a depth of 3-inches into a Dutch oven or deep fryer and heat over medium-high heat to 365˚. Add the potatoes in batches and fry until they begin to turn golden or about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. In a rimmed baking pan, spread potatoes in a single layer. Bake in the oven until crisp, about 5 minutes. Lower the oven temperature to 200˚F.

Fish:

Meanwhile, pat the halibut dry with a paper towel and season lightly with salt and pepper. Dip two fillets into the batter, allowing the excess to drip off. Carefully lower them into the oil. Fry, turning occasionally, until golden, about 5 minutes. Transfer the fish to an ovenproof platter and place on the lower oven rack. Repeat to fry remaining fish.

Remove the potatoes and fish from the oven. Sprinkle the potatoes with salt and pile them on the platter with the fish. Garnish with lemon wedges and parsley sprigs.

Serves Four

Note: For perfectly crisp and golden deep-fried food, it is essential to maintain the oil at the correct temperature. Use a deep-frying thermometer and adjust the heat to make sure that the temperature does not fall below 350˚, which would cause the food to absorb oil and become greasy.


Recipe expert from My Tiny Alaskan Oven, by La Donna Gundersen
Copyright 2014 by Ole and LaDonna Gundersen
www.ladonnarose.com