Fish (but not salmon) and chips for your Friday family dinner

OK, so maybe you’re not a big salmon fan. (Really? Are you sure you’ve had some of our salmon recipes?)

If you’re looking for variety, here’s one recipe you can try for, oh we weren’t going to say it, but, well, for the halibut.

Once you’ve recovered from our use of that tired pun, try our yummy Halibut and Chips recipe! 

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

• 4-5 russet potatoes, peel, and cut into think sticks.
• Spread on paper towels. Do not rinse. 
• Vegetable oil (about 4 cups) for deep-frying
• 1 1/2 pounds halibut, skinned, trimmed, and cut into pieces, each 3/4 -inch thick
• Sea salt and ground black pepper
• 1 lemon, sliced into wedges
• 4 sprigs of parsley for garnish
• Ketchup for serving

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, and 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 degrees F.

Put the oil to the depth of 3-inches into a Dutch oven or a deep fryer and heat over medium-high to 365 degrees. Add the potatoes in batches and fry until they begin to turn golden about 5 minutes. Using a slotted spoon, transfer to paper towels in a single layer. Bake in the oven until crisp about 5 minutes. Lower the over-temperature to 200 degrees 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 it on the lower oven rack. Repeat to fry the remaining fish. 

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

For more delicious seafood recipes, check out our blog, where we talk everything about Alaska salmon recipes.