Beer-Battered Halibut Fish and Chips

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
• •Deep-fry or instant-read thermometer
• •Spider skimmer or slotted spoon
• •Wire cooling rack set over a sheet pan
• •Paper towels or clean kitchen towels

Instructions

1. 1

   Prepare the potatoes

   Peel the russet potatoes and cut them into batons roughly 1/2 inch thick and 3 inches long. Uniformity matters here because it ensures even cooking. Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or up to 2 hours. This removes excess starch, which is the enemy of crispness. You'll see the water turn cloudy. That's exactly what you want leaving the potato, not staying in it.

   Russets are essential. Their high starch content creates the fluffy interior you're after. Waxy potatoes like Yukon Golds won't give you the same texture.
2. 2

   First fry the chips

   Drain the potatoes thoroughly and spread them on a clean kitchen towel. Pat them completely dry. Wet potatoes in hot oil will sputter dangerously and steam instead of fry. Heat your oil in a large Dutch oven or heavy pot to 325°F. Working in batches to avoid crowding, fry the potatoes for 4 to 5 minutes. They should be cooked through but still pale, with no color to speak of. Transfer to a wire rack set over a sheet pan. Let them rest while you prepare the fish. This first fry cooks the interior. The second will create the crust.

3. 3

   Season the halibut

   Pat your halibut portions completely dry with paper towels. I cannot stress this enough. Moisture prevents batter from adhering and causes dangerous oil splatter. Season each piece generously with salt and pepper on all sides. Let them rest at room temperature while you make the batter, about 10 minutes. Cold fish straight from the refrigerator will lower your oil temperature dramatically and result in greasy, soggy coating.

4. 4

   Mix the batter

   In a large bowl, whisk together 1 cup of the flour, the cornstarch, baking powder, 1 teaspoon salt, black pepper, and cayenne. Make a well in the center and pour in the cold beer. Whisk gently from the center outward, incorporating flour gradually until you have a batter the consistency of heavy cream. Some lumps are fine. Desirable, even. Overworking develops gluten, which makes the coating tough instead of crisp. The batter should coat the back of a spoon but still drip freely. Refrigerate for 10 minutes if your kitchen is warm.

   Keep that beer cold. The temperature difference between cold batter and hot oil creates steam that puffs the coating into airy crispness.
5. 5

   Dredge and batter the fish

   Place the remaining 1/2 cup flour in a shallow dish. Raise your oil temperature to 375°F. This higher heat is critical for the fish. Dredge each halibut portion in the flour, shaking off excess, then dip into the batter, letting the excess drip back into the bowl for a count of three. The flour layer helps the batter grip. Lower the fish gently into the hot oil, away from yourself to prevent splashing.

6. 6

   Fry the halibut

   Fry 2 pieces at a time to maintain oil temperature. The fish will sink initially, then float as the batter puffs. Cook for 5 to 6 minutes, turning once halfway through with a spider or slotted spoon. The batter should be deep golden brown and audibly crackling. When you lift a piece from the oil, it should feel significantly lighter than when it went in. That lightness indicates the moisture has escaped and been replaced by air pockets. Transfer to a wire rack and season immediately with flaky salt while the surface is still hot enough to make it stick.

7. 7

   Second fry the chips

   While the fish rests (and it should rest, 2 minutes minimum), raise your oil to 375°F for the second chip fry. Working in batches, fry the par-cooked potatoes for 2 to 3 minutes until deeply golden and crisp. They'll sizzle aggressively at first, then quiet as moisture escapes. Listen for that change. The sound tells you more than a timer. Transfer to the wire rack and season generously with fine salt while hot.

   Shake the basket or stir the chips during this second fry to ensure even browning. Potatoes that touch will steam each other and stay pale at the contact points.
8. 8

   Serve immediately

   Pile the chips onto warmed plates or a newspaper-lined basket. Nestle the halibut alongside. Add lemon wedges and a small dish of malt vinegar. The vinegar is not optional. Its sharp acidity cuts through the richness of the fried food and brightens every bite. Scatter chopped parsley over everything if you like green on the plate. Serve tartar sauce on the side for those who want it. Eat immediately. Fried food waits for no one.

Chef Tips

• •Seek out Pacific halibut from Alaska or British Columbia, ideally hook-and-line caught. The season runs roughly March through November, with peak quality in spring and early summer. If halibut is unavailable or the price is punishing, Pacific cod or lingcod make honest substitutes.
• •A deep-fry thermometer is not optional equipment here. Oil temperature determines everything. Too cool and the batter absorbs grease. Too hot and the outside burns before the fish cooks through. Invest in an instant-read thermometer that clips to your pot.
• •The British serve this with mushy peas, which sounds dreadful until you've tried them properly made. Frozen peas simmered until soft, mashed roughly with butter, mint, and a splash of the cooking water. The sweetness against the salt and acid creates a beautiful balance.
• •Leftover fish and chips don't reheat well, which is reason enough to invite people over. A 400°F oven can revive the chips somewhat, but the fish batter will never return to its original glory. Plan portions accordingly.

Advance Preparation

• •Potatoes can be cut, soaked, and par-fried up to 4 hours ahead. Store at room temperature on a wire rack. Do not refrigerate or they'll turn soggy.
• •Halibut portions can be cut, patted dry, and refrigerated loosely covered for up to 6 hours. Bring to room temperature 15 minutes before battering.
• •Batter must be made fresh. Mixed batter loses its carbonation and produces flat, dense coating. Do not make ahead.

Frequently Asked Questions

Nutrition Information

1 serving (about 550g)