Continuing with the week of meal requests, tonight’s dinner was fish & chips. I used one of my favorite whitefishes, wild caught halibut. My original breading was based on cornmeal, but I found that it did not crisp up properly when deep fried. I have a feeling that cornmeal crusted fish is traditionally panfried (see my friend Lorna’s version here). After a test piece with the cornmeal, I whisked up a tempura-style batter which resulted in a crisp, light crust. I still prefer fish with my regular beer batter, but this was fine in a pinch (I only had Guinness in the fridge).
I served this fish with my usual truffled fries and a homemade tartar sauce, using dill and preserved lemon rind.