- Level
- medium
- Prep Time
- 40 mins
- Total Time
- 1 h 25 m
- Serves
- 4
Ingredients
- 3
- medium Russet potatoes, scrubbed
- about 3 lb/ 1.36 kg
- Vegetable oil, for frying
- Halibut fillets, skin-off, cut crosswise into 2-inch-thick pieces
- 2 lb/ 907 g
- 1 ½ tsp
- salt, divided
- 7 mL
- Freshly ground pepper to taste
- 1 ¾ cups
- all-purpose flour, divided
- 425 mL
- ½ cup
- cornstarch, divided
- 125 mL
- 1 tsp
- baking powder
- 5 mL
- ¼ tsp
- baking soda
- 1 mL
- 1 ½ cups
- club soda, chilled
- 375 mL
- 1 tsp
- flaked sea salt, crushed, plus extra for serving
- 5 mL
- Finely chopped chives, dill and lemon wedges for serving
Method
Step 1
Boil a large pot of salted water.
Step 2
Working one at a time, cut potatoes lengthwise into ½ -in thick slices, then cut each slice lengthwise into ½ -in wide fries. Immediately plunge into a large bowl of cold water while working on remaining potatoes.
Step 3
Working in two batches, drain potatoes, then carefully add to boiling water. Cook, stirring occasionally, until centres can just be pierced with a paring knife but are still firm, 3 to 4 min. Using a slotted spoon, transfer to a large paper towel-lined baking sheet. Gently pat very dry with more paper towel. Set aside.
Step 4
In a large, deep, heavy-bottomed pot fitted with a candy thermometer, pour a 2-in depth of oil. Place over medium-high heat until it registers 375°F (191°C).
Step 5
Meanwhile, whisk ½ cup (125 mL) flour with ¼ cup (60 mL) cornstarch in a shallow dish. Pat fish dry with paper towel, then season all sides with 1 ¼ tsp (6 mL) salt and pepper. Working with 1 piece at a time, coat fish with flour mixture, shake off excess, then transfer to a wire rack. Set aside.
Step 6
Whisk remaining 1 ¼ cups (310 mL) flour with ¼ cup (60 mL) cornstarch, ¼ tsp (1 mL) salt, baking powder and baking soda in a medium bowl to combine. Gently pour club soda into a large bowl, then slowly whisk in flour mixture until batter is smooth and combined. Set aside.
Step 7
Working in two batches at a time, add fries to hot oil and fry, turning often, adjusting heat if needed, until golden brown, 10 to 12 min. Remove with tongs or a slotted spoon to a baking sheet lined with paper towel to drain, then immediately transfer to an unlined baking sheet. Sprinkle with flaked salt, tossing to coat. Keep warm in the centre of a 250°F (121°C) oven while frying fish.
Step 8
Working in batches of 2 or 3 pieces, dip fish into batter, turning to fully coat all sides, then lift with a fork, letting excess drain off. Carefully lower into hot oil. Fry fish, turning often, adjusting heat if needed, until deeply golden-brown, 6 to 8 min. Remove with tongs or a slotted spoon to a clean wire rack.
Step 9
Transfer fries and fish to a platter. Sprinkle with additional flaked salt, chives and dill. Serve immediately with lemon wedges.
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