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!