• 6 – 3 oz pieces Wild Pacific Halibut, sliced thin

  • 1 cup – rice flour

  • 1 cup – batter

  • canola oil for frying

  • salt, to taste

Gluten Free Batter:

  • ½ cup – cornstarch

  • 1 ½ cups – rice flour

  • ¼ Tbsp – baking soda

  • pinch of salt

  • 1 – egg

  • 1 2/3 cups – carbonated water

  1. Combine dry ingredients in a medium bowl, mix well.

  2. Add egg, combine.

  3. Slowly whisk in carbonated water.

    Tip: Whisk over ice and keep the batter cold for best results.


  • 2 cups – gherkins (sweet pickles)

  • ¾ cup – capers

  • 4 Tbsp – fresh dill, finely chopped

  • 4 Tbsp – chives, finely chopped

  • 4 cups – mayonnaise

  • 2 ½ Tbsp – lemon juice

  • salt, to taste


  1. Heat oil in a deep fryer or large saucepan to 350° F.

  2. Dip the Wild Pacific Halibut into the rice flour, then into the batter. Use one hand for the flour, the other hand for the batter to keep your hands clean.

  3. Slowly lower battered fish into fryer until it begins to float.

  4. Cook for 3 to 5 minutess until golden and fully cooked.

  5. Season with salt immediately when fish comes out of the oil and place on a dry paper towel to absorb any excess oil.

  6. Serve immediately with Tartar Sauce and hot fries on the side.

Tartar sauce

  1. Add gherkins to food processor bowl and blitz until fine. Transfer gherkins to metal mixing bowl and repeat the process again with capers.

  2. Add dill and chives to mixing bowl containing the gherkins and capers.

  3. Add mayonnaise and lemon juice then mix ingredients until well combined.

  4. Season to taste and transfer to appropriate container.

Note: If you don’t have a food processor, fine chopping everything is okay.

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