The halibut is a staple in Alaskan cuisine for good reason: It is wonderfully mild and flaky, making it a favorite among seafood lovers.
Halibut and chips with homemade tartar sauce— with its tangy dill pickle relish and a touch of Worcestershire—adds the perfect zing. The golden, crispy batter gives the fish a delightful crunch.
For the crispiest chips, do not rinse the potatoes after cutting them. Skipping the rinse helps to retain their natural starch, which makes them golden and crunchy when fried.
For the tartar sauce
2 cups mayonnaise
2 tablespoons dill pickle relish
½ cup celery, minced
½ cup onion, minced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
pinch ground mustard
pinch sea salt
pinch ground black pepper
For the batter
1 cup Bisquick mix
½ cup regular or non-alcoholic beer
1 egg
½ teaspoon sea salt
For the chips
4 to 5 russet potatoes, peeled and cut into thin sticks, spread on paper towels
4 cups vegetable oil
For the fish
1½ pounds halibut, skinned, trimmed and cut into pieces ¾-inch thick
sea salt and ground black pepper
1 lemon, sliced into wedges
4 sprigs of parsley for garnish (optional)
ketchup for serving (optional)
Make the tartar sauce
In a small bowl, combine all tartar sauce ingredients and mix well. Set aside.
Make the batter
In a medium bowl, whisk together all batter ingredients until the batter is just combined. If batter is too thick, add additional beer, 1 tablespoon at a time.
Make the chips
Position racks in the upper and lower thirds of the oven. Preheat to 400 degrees Fahrenheit.
Pour the oil into a Dutch oven or deep fryer to a depth of 3 inches. Heat at medium-high to 365 degrees Fahrenheit.
Fry the potatoes in batches until they begin to turn golden, about five minutes. Using a slotted spoon, transfer to paper towels to drain.
In a rimmed baking pan, spread potatoes in a single layer. Bake on the top rack in the oven until crisp, about five minutes. Lower the oven temperature to 200 degrees Fahrenheit to keep warm.
Make the fish
Pat the halibut dry with a paper towel. Season lightly with salt and pepper. Dip two fillets into the batter, allowing the excess to drip off. Carefully lower the fillets into the oil.
Fry, turning occasionally, until golden, about five minutes. Transfer the fish to an oven-proof platter and place on the lower oven rack to keep warm. Repeat to fry the remaining fish.
Remove the potatoes and fish from the oven. Sprinkle the potatoes with salt and pile them on the platter with the fish. Garnish with lemon wedges and parsley. Serve with tartar sauce and ketchup.
This article was originally published in the November/December 2024 issue.
