West Coast Halibut Fish and Chips with Homemade Tartar Sauce (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
1 cup mayonnaise |
1 cup sour cream |
1/4 cup capers, chopped |
1/4 cup chopped cornichons |
2 tablespoons chopped flat leaf parsley |
2 tablespoons fresh tarragon, finely chopped |
1/2 lemon, juiced |
kosher salt and freshly ground black pepper |
Directions:
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.
4. Prepare the tartar sauce:
5. 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.
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