Time: 1 hour

Serves: 4

  • 1 lb halibut fillets
  • 2 cups flour
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 yolks
  • 1 1/2 cups club soda
  • 4 large russet potatoes
  • 2 lemons, cut into wedges for garnish
  • Parsley leaves, for garnish
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for deep frying
  • Homemade Tartare Sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons capers, chopped
  • 1/4 cup chopped cornichons
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon tarragon, finely chopped
  • 1/2 lemon, juiced


Recipe courtesy Tyler Florence 050609-fish_n_chips1 Pre-heat oven to 350 degrees F. Bake potatoes on a tray in hot oven for 30-45 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. In a large mixing bowl, combine the flour, cornstarch, baking powder and salt.  Make a well in the center and gradually pour in the club soda 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. Prepare the tartare sauce. In a small mixing bowl, combine all the tartar sauce ingredients.  Set aside in the refrigerator for 10-15 minutes before serving to let the flavors come together.

Edited: August 4th, 2009