Halibut Fish and Chips with Sparkling-Water Batter

November 03, 2024

Cold sparkling-water batter gives halibut a crisp coating, while two frying stages cook the potatoes through before browning them. Cut the fish into evenly sized pieces so they finish at similar times.

Jump to recipe · Serves 4 · Allow about 60–75 minutes, including soaking and batch frying.

Choose skinless, boneless fresh halibut fillets or frozen halibut fillets. Thaw frozen fish according to the package instructions, pat dry and check for bones. See the storage and thawing guide.

Ingredients

Fish and Batter

1 lb skinless, boneless halibut, cut into 4 pieces about 3/4 inch thick
1/4 cup all-purpose flour for dusting
1 cup all-purpose flour for the batter
1 teaspoon baking powder
1/2 teaspoon salt, divided between dusting flour and batter
3/4 cup very cold sparkling water, plus up to 1/4 cup as needed

Chips and Serving

1 1/2 lb russet potatoes, peeled and cut into 1/2-inch sticks
Neutral frying oil, enough for the fryer manufacturer's fill level or about 2 inches in a deep, heavy pot, never more than one-third full
Salt, to taste
Lemon wedges, optional

Optional Tartar Sauce

1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon drained dill pickle relish
Black pepper, to taste

Instructions

Mix the tartar sauce and refrigerate. Soak the potato sticks in cold water for 20 minutes, then drain and dry thoroughly with towels. Water on the potatoes causes hot oil to splatter.
Heat the oil to 300°F (150°C), using a frying thermometer. Fry potatoes in small batches for about 5–8 minutes, until tender but not browned. Lift out onto a rack set over a tray.
Raise oil to 375°F (190°C). Fry potatoes again in batches for about 2–4 minutes until golden. Drain on a rack, season and hold briefly in a 200°F (95°C) oven while cooking the fish.
Bring the frying oil to 350°F (175°C). Put the dusting flour and half the salt in a shallow dish. In a separate bowl, mix the batter flour, baking powder and remaining salt. Stir in 3/4 cup cold sparkling water just until combined, adding more a tablespoon at a time to make a pourable batter that coats a spoon. Do not beat until perfectly smooth.
Pat the halibut dry. Dust lightly with flour, shake off excess, then dip in batter and let excess drip off. Lower carefully into the oil, working in small batches without crowding.
Fry for approximately 5–7 minutes, turning carefully if needed. Check the thickest part of the fish for 145°F (63°C); a browned crust alone does not establish doneness. Let oil return to temperature between batches.
Drain on a rack and serve immediately with chips and tartar sauce. Discard batter and flour that contacted raw fish.

Keep the Coating Crisp

Use dry, fully thawed fish, cold batter and a thermometer for the oil. Avoid stacking fried pieces, which traps steam. This wet batter is designed for frying; for an oven meal choose a breadcrumb-coated recipe rather than pouring this batter onto a baking tray.

Contains fish and wheat; mayonnaise usually contains egg. Oil absorption and serving size vary, so no fixed calorie estimate is provided.

Leftovers

Refrigerate promptly and use within 2 days for best quality. Reheat fish on a rack in the oven until it reaches 165°F (74°C); the coating will not be identical to freshly fried batter.

See FoodSafety.gov temperature guidance for fish and leftovers.

More Halibut Recipes

Explore the halibut recipe guide and Halibut collection. Breading, oil and sauces change the finished meal's nutrition; see our nutrition guide for plain fish reference values.