Halibut Fish & Chips with Market Street Tartar Sauce

Halibut Fish & Chips with Tartar Sauce Ingredients Join our site and get a 25% first-time- buyer coupon and then receive a VIP discount every month thereafter

4 large baking potatoes

Kosher salt

Canola oil, for frying Fried Halibut2 cups all-purpose flour Salt and freshly ground black pepper 3 large eggs, beaten 2 cups Panko bread crumbs 3 pounds halibut, cut into cubes Tartar Sauce 1 cup mayonnaise 2 tablespoons minced dill pickle or dill relish 2 tablespoons minced onion 1 tablespoon chopped parsley 1 tablespoon chopped capers 2 tablespoons caper juice juice of medium lemon teaspoon white pepper teaspoon salt 1 ounce buttermilk Directions Chips Peel and cut potatoes into 1/4 by 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight sided pan or deep fryer to 325º. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until pale blonde and remove to a sheet pan lined with paper towels. Just before serving, increase the heat of the oil to 375º and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with kosher salt. Fried Halibut Heat oil to 360º. Whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a pie plate. Dredge halibut in flour, shake off excess then dip in the eggs, and then coat evenly with Panko. Fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with Chips and Tartar Sauce. Tartar Sauce Combine all ingredients and refrigerate 30 minutes. Notes . Join our site and get a 25% first-time- buyer coupon and then receive a VIP discount every month thereafter