A Word From The Cook
“Make this dish just for the Hal-i-but! Frying halibut is an excellent way to retain moisture in this low oil content fish and keep it from drying out.”
1 1/2 Hours
- For the Halibut
- 2 Cups Panko
- 1/2 Cup cornstarch
- 2 Teaspoons salt
- Fresh ground black pepper
- 2 Cups club soda
- 2 Egg yolks
- 2 Pounds Fresh Halibut fillets (skinned and de-boned)
- 1 Tablespoon fresh tarragon finely minced, or dried Herbes de Provence
- Pinch each sea salt and freshly ground black pepper
- For the Fried Potato Wedges follow our Recipe
- 6 Large Russet Potatoes (skin on)
- Kosher Salt
- Cayenne Pepper
- Heavy duty large frying pan (cast iron is ideal)
- 48 Ounces vegetable oil
- For the Caper Tartar Sauce
- 3/4 Cup mayonnaise
- 3/4 Cup sour cream
- Juice and zest of 1 lemon
- 1/2 Cup capers
- 1/8 Cup finely chopped red onion (optional)
- Salt and pepper to taste
- 2 Teaspoons fresh tarragon or dried Herbes de Provence
- For Garnish
- Fresh (clean/dry) Parsley or Kale
- 2 Lemons cut into wedges
Step 1 – Bake Potatoes & Prepare Caper Tartar Sauce
Bake potatoes at 400 degrees until fork tender, following our Fried Potato Wedges Recipe.
While potatoes are baking, prepare Caper Tartar Sauce by simply combining all ingredients, saving some zest for garnish.
Refrigerate Caper Tartar Sauce until ready to serve.
Proceed to Step 2 while potatoes are baking.
Step 2 – Prepare Halibut Coating
Cut halibut into small chunks or strips (as shown) using a sharp chef’s knife and set aside.
Combine Panko, cornstarch, herbs, salt, and pepper in a large bowl and mix.
Whisk together egg yolks and club soda.
Pour club soda mixture into the middle of dry mixture and combine to make a batter.
Coat both sides of fish with batter.
Step 3 – Get Your Fry on!
Fry potato wedges according to our Fried Potato Wedges Recipe.
Then fry halibut in batches 4-5 minutes until crispy and golden brown – turn if necessary to ensure both sides are crisp and golden brown. Remove and drain on paper towels, then season with sea salt.
Cooks note: Frying in batches avoids overcrowding in the pan and helps keep oil temperature high.
Finally, fry fresh parsley or Kale – about a minute or two, drain and season with sea salt.
Serve Halibut & Potato Wedges with Caper Tartar Sauce.
Garnish with fresh lemon wedges and fried greens!
Serve immediately and enjoy!