Not Your Mama's Fish N Chips Halibut

Elevate your comfort food game with "Not Your Mama's Fish N Chips Halibut," a modern twist on the classic British favorite. This recipe pairs tender halibut fillets with a golden, crispy beer batter made from cold pale ale for an airy texture and rich flavor. Instead of traditional deep-fried chips, this version features oven-baked russet potato wedges seasoned with paprika, garlic powder, and olive oil for a healthier yet equally satisfying crunch. With just 25 minutes of prep time and easy-to-follow steps, this dish effortlessly combines the indulgence of pub-style fish ‘n chips with a fresher, more wholesome approach. Perfect for weeknight dinners or casual gatherings, serve this crispy duo with lemon wedges and your favorite tartar sauce for a crowd-pleasing meal that’s anything but ordinary.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces (6-ounce each) Halibut fillets
• 1.5 cups All-purpose flour
• 0.25 cups Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1.25 cups Cold beer (pale ale or lager)
• 4 large Russet potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoons Black pepper
• 4 cups (for frying) Vegetable oil
• 4 pieces Lemon wedges

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Peel the russet potatoes (if desired) and cut them into thick wedges. Place the wedges in a large bowl of cold water and let them soak for 15 minutes to remove excess starch.

Step 3

Drain the potatoes and pat them thoroughly dry with a clean kitchen towel or paper towels.

Step 4

In a large bowl, toss the potatoes with olive oil, paprika, garlic powder, black pepper, and a pinch of salt. Spread the seasoned potatoes onto the prepared baking sheet in a single layer.

Step 5

Bake the potato wedges in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Step 6

While the potatoes are baking, prepare the halibut and batter. Pat the halibut fillets dry with paper towels and season them lightly with salt.

Step 7

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and 1 teaspoon of salt. Gradually add the cold beer while whisking, until the batter is smooth and thick enough to coat the back of a spoon.

Step 8

In a deep, heavy-bottomed pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure consistent heat.

Step 9

Working one piece at a time, dip the halibut fillets into the batter, letting the excess drip off, and carefully lower them into the hot oil. Fry 2-3 fillets at a time to avoid overcrowding.

Step 10

Fry the halibut fillets for 4-5 minutes or until golden brown and cooked through. Remove the fillets from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

Step 11

Serve the crispy halibut immediately with the oven-baked chips and lemon wedges on the side. Optionally, pair with tartar sauce or malt vinegar for dipping.

Nutrition Facts

Serving size	(3359.4g)

Amount per serving	% Daily Value*
Calories	10848.6

Total Fat 897.4g	0%
Saturated Fat 129.7g	0%
Polyunsaturated Fat 541.6g
Cholesterol 408.2mg	0%
Sodium 3404.5mg	0%
Total Carbohydrate 434.7g	0%
Dietary Fiber 27.9g	0%
Total Sugars 15.2g
Protein 300.9g	0%

Vitamin D 4082.3IU	0%
Calcium 293.5mg	0%
Iron 26.3mg	0%
Potassium 11386.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.3%

Protein: 10.9%

Carbs: 15.8%