Half Crisp Fish and Chips
Rated 5.0 stars by 1 users
Food:
fish
Serves:
2
Prep Time:
10 min
Cook Time:
20 min
Your new favourite way to make fish and chips. The half crisp method using a beautiful piece of skin-on halibut, getting a slight panko crust on the flesh side, a light fry, a light smoke, some hand cut fries and tartar sauce. This version of fish and chips still gives you that crispy fried texture, but also lets you enjoy the fish without an extreme amount of batter, it's so much lighter, but not light on flavour.
By:Chef Matt Basil
Ingredients
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12oz fresh skin-on halibut
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4 eggs
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1 ½ cup all-purpose flour
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2 cups panko
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2 russet potatoes
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Oil for frying
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2 slices of lemon, plus one wedge for serving
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¾ cup mayo
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1 shallot
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½ cup chopped fresh dill
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8-10 Bread and butter pickle rounds
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2 cloves garlic
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2 tbsp Horseradish mustard, or mustard + horseradish
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Zest from 1 lemon, juice from half
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Salt
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Pepper
Tartar sauce
Instructions
Set smoker to 300F.
If your fish comes in one piece, cut it into two smaller pieces. Score the skin. Set aside.
For the tartar sauce, finely chop the dill and shallot and place in a bowl. Finely dice the pickles and add to the bowl. Grate in the zest from one lemon and the juice from half. Add the mustard and mayo and mix. Season with black pepper and mix. Set aside.
Cut the potatoes into fries. Place in a bowl of cold water.
Place a cast iron pan on the elevated rack with about an inch of canola oil.
In a shallow bowl or aluminum tray, add the flour and the panko next to each other. Crack the eggs into a separate bowl and beat them. Season the fish with salt and pepper on the flesh side. Then, dip the fish, flesh side only into the flour, then into the egg, then into the panko, avoiding breading the skin side. Place flesh side down into the oil and fry until golden, about 2-3 minutes.
Remove the fish from the oil with a perforated metal spatula and place skin side down on the flattop. Let sear 1-2 minutes or until skin is crispy. Make sure to remove the pan with the oil from the elevated rack, but keep it handy to make the fries.
Remove the fish from the flattop and place on a metal tray, skin side up. Add a slice of lemon to each piece of fish and place in the smoker for about 10 minutes or until cooked through.
While the fish is in the smoker, place the cast iron with the oil back on the elevated rack and fry your potatoes until golden, flipping occasionally. Remove from the oil once done and place in a bowl, season with salt and pepper.
To plate, spread a generous portion of tartar sauce onto the plate, place the fish down and season with fresh black pepper and garnish with sprigs of dill and a slice of lemon. Place the fries around the plate. Squeeze the lemon over the fish before you dig in.