1 lb halibut fillets
2 cups flour
1/2 cup cornstarch
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups club soda
4 large russet potatoes
2 lemons, cut into wedges for garnish
Parsley leaves, for garnish
Kosher salt and freshly ground black pepper
Vegetable oil for deep frying
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers, chopped
1/4 cup chopped cornichons
2 tablespoons chopped flat leaf parsley
1 tablespoon tarragon, finely chopped
1/2 lemon, juiced
Pre-heat oven to 350 degrees F.
Bake potatoes on a tray in hot oven for 30-45 minutes – until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
In a large mixing bowl, combine the flour, cornstarch, baking powder and salt. Make a well in the center and gradually pour in the club soda whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
Prepare the tartare sauce. In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10-15 minutes before serving to let the flavors come together.