ingredients | Serves 4
4-6 large white potatoes, cut into 8 wedges each
3 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp minced fresh rosemary or ½ tsp dry
½ tsp onion powder
½ tsp granulated sugar
½ tsp freshly ground black pepper
Vegetable oil for frying
4 6oz fillets boneless skinless halibut (or other white fish)
1 bag HUMBLE & FRANK ORIGINAL BEER BATTER MIX
HUMBLE & FRANK ORIGINAL TARTAR SAUCE
Lemon wedges to serve
Heat oven to 450°F and line a large sheet pan with parchment paper.
Bring a large pot of water to a boil and add 1 tsp salt. Add potatoes to water and boil for about 10 minutes, or until just tender.
Meanwhile, in a large bowl, whisk together oil, salt, garlic, chili, rosemary, onion powder, sugar, pepper and cayenne. When potatoes are boiled, gently scoop them into the bowl with a slotted spoon and toss well with the seasonings. Pour out onto the prepared sheet pan and bake until potatoes are cooked through and browned, 15-20 minutes, flipping once at the halfway mark.
Set a large pot over medium-high heat and add about 2-inches of vegetable oil. Follow the instructions on the back of the ORIGINAL BEER BATTER MIX bag to cook fish.
Plate potato wedges and fish and serve with your favorite coleslaw, ORIGINAL TARTAR SAUCE and lemon wedges.