Name: Halibut Fish and Chips
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 cups of flour; 1 tsp salt; Pinch of lemon pepper; 1.5 tsp baking powder; Soda water; Wild Pacific halibut (or any other fresh fish filet you can get your hands on); Oil for frying (try using sunflower or canola); 4 cups shredded green cabbage; 1 cup shredded red cabbage; ½ cup shredded carrots; 3 Tbsp sunflower seeds; ¾ tsp chopped garlic; ¼ tsp Dijon mustard; ½ tsp dill weed (bottled dry dill weed, not fresh); ½ tsp celery seeds; 1 tsp white sugar; ½ tsp lemon juice; ½ tsp white wine vinegar; Tartar Sauce (store bought favourite brand); Fries (store bought favourite brand); Lemon wedge for garnish

Prep Time

20 min

Cook Time

5 min

Yields

6 servings

Barb’s uses soda water in their batter to create a light and airy breading, allowing the flavours from the wild Pacific halibut to shine through. Biting into that golden crispy exterior reveals beautifully tender and flaky Pacific halibut that has been cooked to melt in your mouth perfection.

Courtesy of Chef Nath Keo of Barb’s Fish & Chips

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ingredients

Batter

cups of flour

tsp salt

Pinch of lemon pepper

1.5

tsp baking powder

Soda water

Halibut

Wild Pacific halibut (or any other fresh fish filet you can get your hands on)

Oil for frying (try using sunflower or canola)

Coleslaw

cups shredded green cabbage

cup shredded red cabbage

cup shredded carrots

Tbsp sunflower seeds

Coleslaw Dressing

tsp chopped garlic

tsp Dijon mustard

tsp dill weed (bottled dry dill weed, not fresh)

tsp celery seeds

tsp white sugar

tsp lemon juice

tsp white wine vinegar

Assembly

Tartar Sauce (store bought favourite brand)

Fries (store bought favourite brand)

Lemon wedge for garnish

Ingredient Substitution Guide

directions

Step 1

For the batter: in a large bowl, flour, salt, lemon pepper and baking powder are sifted until well incorporated.

Step 2

Soda water is gently poured in and mixed until smooth. The consistency should be like warm honey but not too runny. The batter needs to cling to the fish.

Step 3

For the halibut: filet halibut is rolled in dry flour and then dipped in the batter.

Step 4

Create a deep fryer on the stove top: add the oil to a deep pot but fill it no more than half full. Generally, the walls of the pot should rise at least 4 inches above the oil so that there are no spillovers. This also helps contain splattering and makes cleanup easier. Use enough oil so that you can submerge a small batch of food completely.

Step 5

Bring it up to temperature. Use a probe thermometer held upright in the center of the pan of oil to check the temperature.

Step 6

Get it to 350°F and then drop the coated fish filet into the hot oil.

Step 7

Let it cook until golden for 3-4 minutes.

Step 8

Remove it from the oil and let it cool on some paper towel, which will absorb some of that oil.

Step 9

For the coleslaw: shredded vegetables are placed in a large bowl, and dressing is poured over the top, adjusting the quantity to suit the palette. The coleslaw is tossed or massaged by hand until evenly dressed and placed into a serving cup.

Step 10

For the fries: cook according to the store-bought method.

Step 11

To assemble: fries go on the plate and a piece of halibut is placed on top with a cup of coleslaw and some tartar sauce, garnished with fresh lemon wedge.

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Halibut Fish and Chips