Halibut Fish and Chips with Sparkling-Water Batter

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Why Sparkling Water Makes a Crisp Batter

Very cold carbonated water helps create a light batter that coats the fish without becoming a dense bread-like shell. Carbonation alone is not a guarantee of crispness: oil temperature, moisture and mixing technique matter just as much. Stir the batter only until the flour is hydrated. A few small lumps are preferable to beating it smooth, which develops gluten and can produce a tougher coating.

Make the batter immediately before frying rather than allowing it to warm on the counter. Begin with three-quarters of a cup of cold sparkling water and adjust by the tablespoon. It should cling to a lightly floured piece of fish, leaving some excess to drip away. If the coating slides off entirely, it may be too thin; if it forms a heavy paste, add a little more cold water.

Choosing Halibut Pieces for Even Frying

Cut boneless halibut into portions of similar thickness. About three-quarters of an inch gives the coating time to brown without leaving an unusually thick center undercooked. Check the fish for bones and pat every piece dry before dusting with flour. The dry flour creates a layer the wet batter can grip.

Halibut is lean and firm. Unlike oilier fish, it can dry out if left frying long after reaching a safe temperature. Cook to 145°F (63°C) at the center of the thickest portion as recommended by FoodSafety.gov. A golden crust is a visual clue about the coating, not evidence that the fish itself is cooked.

Why the Potatoes Need Two Frying Stages

The first lower-temperature fry softens the interior of each potato stick without creating much color. The second, hotter fry develops the golden outside. Cutting uniform pieces matters: large wedges and thin matchsticks do not cook at the same rate. Soaking the cut potatoes can rinse some surface starch, but draining and drying them thoroughly afterward is essential before they approach hot oil.

Arrange blanched chips on a rack while bringing the oil up to the second temperature. Do not pile them in a bowl, where trapped steam can soften their surfaces. Fry in small batches and season while hot. A rack allows excess oil and steam to escape more readily than a stack of paper towels.

Deep-Frying Safety for Home Cooks

Use a stable, heavy pot on a suitable burner, or follow the manufacturer's instructions for a deep fryer. Do not fill a pot more than one-third full with oil. Keep a thermometer visible and lower fish away from yourself carefully to reduce splashing. Do not drop food into oil, and never add wet potatoes or fish. Keep children and pets away from the frying area.

Have a properly fitting lid and appropriate fire-safety equipment available. Never pour water onto an oil fire. If oil begins smoking, switch off the heat and allow it to cool safely. Between batches, let oil return to its target temperature before adding more fish; overcrowding lowers the temperature and can create greasy batter.

What to Serve with Halibut Fish and Chips

Classic options include lemon, malt vinegar and tartar sauce. For a lighter side, add cabbage slaw or sliced cucumber with a simple dressing. Avoid pouring sauce over all the fish before bringing the plates to the table, because the coating may lose its crunch. Serve immediately, with sauces on the side and potatoes kept separate from wet garnishes.

For a family meal, finish the chips first and hold them briefly in a low oven while frying the fish. Do not keep freshly battered fish covered tightly, because steam softens the crust. A rack over a baking sheet provides better airflow than stacking portions directly on a plate.

Shopping for Halibut at Global Seafoods

During this Shopify review, Fresh Alaskan Halibut Fillet Portions were priced at $175 for six eight-ounce portions, with eight unseasoned packages in stock. The two seasoned variants were also in stock, but unseasoned fish is the simplest choice for this batter recipe. A six-portion package contains more than the one pound called for here, so portion only what you need.

The Frozen Pacific Halibut Fillets variants were listed at $225 for five pounds and $325 for ten pounds, but both had zero inventory. Frozen Halibut Steaks were also sold out and include formats that may have skin or bones, making them less convenient for this recipe. Check live availability before ordering.

Common Questions

Can I use still water instead of sparkling water?

Yes, although the batter may be slightly less airy. Keep the water cold and do not overmix.

Can I bake this wet batter?

Not effectively. A wet frying batter is designed to set rapidly in hot oil. For an oven method, use breadcrumbs or another dry coating.

Can I use halibut cheeks?

They can be fried, but their smaller irregular shapes may need different timing. This recipe is designed for even fillet portions.

How do I reheat leftovers?

Refrigerate promptly, then reheat thoroughly on a rack in the oven to 165°F (74°C), recognizing that the original crunch may not fully return.