ARCHIVE | HALIBUT & CHIPS
HACCP rules:
Prep Time:
Yield
Shelf Life
- 5 ozHalibut – PreprecipeNOTE*
- 2 tspFlour – Seasoned, S&PrecipeARCHIVE | HALIBUT & CHIPS
- 1 1/2 flozBatter – AlerecipeARCHIVE | HALIBUT & CHIPS
- 1/4 tspS&P MixrecipeARCHIVE | HALIBUT & CHIPS
- 2 ozColeslaw – CabbagerecipeARCHIVE | HALIBUT & CHIPS
- 1 flozDressing – ColeslawrecipeARCHIVE | HALIBUT & CHIPS
- 1/8 tspS&P MixrecipeARCHIVE | HALIBUT & CHIPS
- 1 leafbibb lettuceleaveswasheddried
- 1 1/2 ozPickles – Bread & Butter 2026recipeARCHIVE | HALIBUT & CHIPS
- 1 wedgeLemons – WedgesrecipeARCHIVE | HALIBUT & CHIPS
- 1/2 ozfryer oiln/a
- 1
Dredge each of the four Halibut pieces into the Seasoned Flour.
- 2
Shake off excess, then submerge into Ale Batter, ensuring that all surfaces are coated well. Shake off excess.
- 3
Place Halibut into a 350°F fryer. Cook until golden brown, crispy, and an internal temperature of 145°F is reached, about 4 minutes. Drain on paper towel, then season with S&P.
- 4
In a stainless-steel bowl, gently toss Coleslaw with Dressing. Season with S&P. Taste and adjust seasoning as needed.
- 5
Place lettuce on the back center of the plate, as shown in the photo.
- 6
Carefully spoon the freshly mixed Coleslaw into the lettuce leaf, as shown in the photo.
- 7
Stack Fries to the left of the Coleslaw, as shown in the photo.
- 8
Serve with a ramkein of Pickles, and a ramekin of Remoulade, set on the right side of the plate, as shown in the photo.
- 9
Stack Halibut on the front center of the plate, as shown in the photo.
- 10
Place Lemon Wedge in between the Fries and the Halibut, as shown in the photo.
Description
Serving Size
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