Halibut Fish & Chips with Market Street Tartar Sauce

I came back from my trip to Alaska with 30 pounds of halibut! We had fun catching it, but it might have been even more fun when we got back to my brother’s house and he fried it up for us. My brother coats it in Panko Bread Crumbs, so the fish is extra crispy and delicious.

When we got home from Alaska, I fried up another batch with some chips and served it with my favorite tartar sauce from Market Street Grill. Sometimes I think I go to Market Street for the halibut just so I can eat the tartar sauce. (It’s pretty good as a dip for the fries too!)

A big thank you to everyone who wished us a wonderful vacation. An even bigger thank you to my sweet (older) brother and his wonderful wife for their hospitality. It was a great trip and so nice to spend time with family. I wish they weren’t so far away.

Halibut Fish & Chips with Market Street Tartar Sauce

Halibut Fish & Chips with Market Street Tartar Sauce

Ingredients

    Chips
  • 4 large baking potatoes
  • Kosher salt
  • Canola oil, for frying
  • Fried Halibut
  • 2 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
  1. Peel and cut potatoes into 1/4 by 1/4-inch thick fries. Place fries in a large bowl of cold water.
  2. 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.
  3. 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.
  4. Fried Halibut
  5. 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.
  6. 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.
  7. Tartar Sauce
  8. Combine all ingredients and refrigerate 30 minutes.

Notes

Source: Tartar Sauce Market Street Grill

http://www.barbarabakes.com/2011/06/halibut-fish-and-chips-with-market-street-tartar-sauce/




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Comments

    Leave a Comment:

  1. Kaleo Zoberst says

    Thanks, Barbara for a simple (but simply perfect) recipe. I always thought Hawai’ian Ono made the best F&C, but fresh-caught halibut is at least as good!

    If I might be a tad presumptuous with a suggestion, the second time I made your recipe, I added 4t of Old Bay’s garlic & herb powder to the 2C flour. Still understated elegance, maybe mobettahs?

    Aloha,
    Kaleo

  2. says

    Wow on the photo of you with the fish!
    Panko is the best, isn’t it? Love halibut. I bet this was a marvelous meal…also love the tartar sauce. I copied it right away. I’ve been using an old recipe for years. I like the flavors in this one, not too sweet. My mother always used sweet pickle relish…ugh.

  3. says

    I had the plesure of enjoying some Alaskan halibut on my trip to Anchorage some years ago. But didn’t bring any home :( What an awesome treat Barbara!

  4. says

    I’m glad you had such a good visit with your family, Barbara. And it sounds as though you have enough halibut to last quite awhile! These fish and chips sounds wonderful and I agree about that tartar sauce – I could eat it straight.

  5. says

    How wonderful that you got to vacation in Alaska Barbara! What great memories you are going to have, and what great food too. The fish and chips is perfectly cooked and I can’t wait to try the tarter sauce.

  6. says

    My husbane would give anything to come home with a load of fish like that. His dad fishes regularly and smokes any trout he catches. We got a parcel of it yesterday actually. But nothing like fresh fish, no? This looks wonderful!!!

  7. Lindsey @ Gingerbread Bagels says

    Your fish and chips look amazing! I love love love fish and chips. I wish I had this for dinner instead! :)

  8. says

    YUM!!! This looks sooo good. How in the world did you get it home? I went to Alaska in 1998 and had a BLAST!! We were in Wasilla and traveled from there. LOVED IT!!

  9. says

    Hubby spent a week in Alaska and had the best vacation ever! We also enjoyed the salmon and halibut. This looks like an awesome recipe. Thanks for sharing.

  10. says

    Hi Barb, Wow had no clue you went to Alaska and you had your brother there. Nice! I have never been abd wish to go someday. How do you bring so many lbs back with you, I always worry the narc dogs will sniff the Indian spices I bring from Israel and mistaken them for drugs and I will end up in Jail:). BTW love fish and chips but never made it! Yum!

    • says

      Actually they have the system down. As soon as you get off the boat they fillet it for you, then there’s a store that vacuum packs it right near the dock. They sell insulated fish boxes to ship it home after it’s frozen. We we got off the airplane I was amazed at just how many fish boxes there were mixed in with the luggage. You’ll have to make. Definitely yum!

  11. says

    30 pounds of halibut!!! That takes weeks to finish them. ha… Good on you! I bet you had a great fun there. The pictures look fantastic. Thanks for sharing & hope you’re enjoying your day.
    Blessings, Kristy

  12. says

    Oh..forgot to add..glad you had a wonderful vacay! I’ve always wanted to go to Alaska, and that halibut haul is just awesome!

  13. says

    Be glad you didn’t do the baklava challenge, not even because of the phyllo, but because it’s impossible to stop eating. I’m expanding..sideways. Anyway, since I’m already expanding, why not deep fried fish and chips? With all the sweet, your savory basket of battered and fried halibut plus crispy fries is calling to me! It looks perfect! Bring on the malt vinegar! :)

  14. says

    How cool is the pic of the fish, looks awesome. And, What a brilliant bounty of loot you’ve come home with. Sauce sounds fabulous. So craving a plate of fish now. :)

  15. says

    Glad you had a great vacation! This serve of fish and chips looks so warm and inviting – especially on a cold winters day like it is here.

  16. says

    That’s a lot of fish, Barbara! Glad you had such a good time, and I know what you mean about far-flung family:( I need to get some of those Panko bread crumbs and make some fish and chips. It looks fantastic!

  17. says

    I’m glad to hear you had such a great trip Barbara…and all that fish is really impressive! Halibut is one of my favorite kinds of fish and it doesn’t get much better than the classic fish and chips — delicious!

  18. says

    Hi Barbara,
    I am so glad you had a nice vacation. Alaska is a place I have always wanted to go, and I suppose I will go one day :) Did you get lots of photos? I hear it’s beautiful over there. The fish & chips looks fantastic as well. I love fish!! Great post my friend :)

  19. says

    Before I was a vegetarian, I used to LOVE halibut a lot! I also make is very similar to yours! Yum! I’d love to try your tar tar sauce. I’ve never had it with the caper juice. Thanks Barbara for sharing! Will be serving this to my future guests.

  20. says

    Oh yeah, it’s always lovely to spend time with family. How fun you guys caught all those halibut! Must be the freshest fish and chips you had there. :) Thanks for sharing your vacation and recipe.

    Amy
    http://utry.it

  21. says

    What a great vacation, Barbara. It sounds like you had a wonderful time with family and enjoyed fantastic seafood. Panko breading is my favorite was to prepare fish for frying. I used the same technique last night for razor clams. I know what you mean about the tartar sauce. I’m going to try your recipe.