Who doesn’t love Fish and Chips? The next chapter in our Alaska Series comes correct with Alaskan Halibut Fish and Chips! We won’t rewrite the origin here nor provide you with an extensive explanation but in brief from Wikipedia:
Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic British meal.[1][2] Often considered Britain’s national dish, fish and chips is a common take-away food in the United Kingdom and numerous other countries, particularly in English-speaking and Commonwealth nations.[3]
Fish and chip shops first appeared in the UK in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the UK. By the 1930s there were over 35,000 shops, but the trend reversed, and by 2009 there were only approximately 10,000.[2] The British government safeguarded the supply of fish and chips during the First World War, and again in the Second World War; it was one of the few foods in the UK not subject to rationing during the wars.[2][4]
Sufficiently educated? Deal. We don’ t want to overwhelm. We like to educate in brief but we know you came here for a recipe so let’s get it. Read on over there if you wish but don’t stay too long because you don’t want to miss this.
Preparation: Alaskan Halibut Fish and Chips
This one was a long time coming but we felt like introducing this as part of our Alaska Series was a must. Let it be written that we love Alaskan Halibut and we prefer not to alter it much because halibut is an incredible fish without much alteration. But, alas, this did serve two purposes – one to provide you yet another preparation in our Alaska Series and, two, to give you fish and chips.
Halibut is a milder fish and makes a tremendous fish and chips. Dare we say better than the often used cod. Yes, we dare 😀
Bring the ingredients and prep out front. As always, it should make your life easier.
We left the skin on our Alaskan Halibut Fish and Chips because halibut skin is yummy. It’s totally optional and just our opinion. Here’s how we made it:
Mix one of the cups of flour, baking powder, and beer thoroughly in a bowl. Whisk until smooth. Set the other bowl of flour aside.
Pat the fish pieces with a paper towel to remove excess moisture. Dredge each piece in the flour only mixture. Then, submerge each piece in the batter, shake off excess, and set on a plate.
Heat the oil somewhere between 350 and 375°F. If you have a thermometer or a deep fryer then you’re all set. If you don’t (like us) see recipe notes.
Working in batches (so as to not crowd the pan) place the fish in the pan and fry for 3 – 4 minutes, flip with tongs, and fry for another 2 – 3 minutes or until golden brown. Remove and set aside to a paper towel lined plate.
You can fry the chips afterword or in another pan but for convenience we baked some steak fries (or chips) in the oven. It’s definitely a shortcut but that’s the user’s choice. For those seeking true authenticity you’re welcome to take that step.
When finished plate and serve with “chips” (french fries/steak fries) immediately. Serve with a side of malt vinegar. That wasn’t so hard, was it? So good. We know not everyone can catch their own halibut and we were privileged to do so. This recipe would work well with any mild white fish, including the oft used cod.
Equipment: Alaskan Halibut Fish and Chips
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To cook this Alaskan Halibut Fish and Chips we used a 12″ cast iron skillet from Lodge. It comes pre-seasoned but we recommend a few additional rounds of seasoning prior to use to really get this skillet ready to rock and roll. If interested you can follow the affiliate link below to learn more about it.
If you liked that, try this…
- Buttermilk Fried Chicken Tenders
- Maduros
- Grilled Alaskan Halibut Street Tacos
- Easy Baked Black Rockfish
- Grilled Alaskan Sockeye Salmon
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Alaskan Halibut Fish and Chips
Equipment
- 1 Cast Iron Pan
Ingredients
- 1 – 1.5 lbs. Halibut, cut into manageable pieces
- 2 cups All-Purpose Flour, divided Approximation. Save extra for dusting.
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 cup Beer (pilsner or basic lager beer should do) We used Carlsberg
- Canola or Vegetable Oil Enough to submerge (at least two cups)
Instructions
- Mix one of the cups of flour, baking powder, and beer thoroughly in a bowl. Whisk until smooth. Set the other bowl of flour aside.
- Pat the fish pieces with a paper towel to remove excess moisture. Dredge each piece in flour only mixture. Then, submerge each piece in the batter, shake off excess, and set on a plate.
- Heat the oil somewhere between 350 and 375°F. If you have a thermometer or a deep fryer then you're all set. If you don't (like us) see recipe notes.
- Working in batches (so as to not crowd the pan) place fish in pan and fry for 3 – 4 minutes, flip with tongs, and fry for another 2 – 3 minutes or until golden brown. Remove and set aside to a paper towel lined plate.
- When finished plate and serve with "chips" (french fries/steak fries) immediately.
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