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Halibut, lingcod and dogfish

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Serve 6-8


Sea or seasoning salt

3 lb skinned, white fish fillets (cut into bite size pieces)

4 cups all-purpose flour

3 tbsp cornstarch

1 tbsp baking powder

2 tsp salt

2 tsp sugar

3 cups sparkling water


Canola or peanut oil for frying


1.       Season the skinned fish with sea salt or seasoning salt. Set aside.

2.       Stir together 3 cups of flour with the cornstarch, baking powder, salt and sugar. Add sparkling water and whisk until just blended.

3.       Heat 2  inches of oil in a large deep frying pan to 360 degrees F (180C) . Working in batches dredge the fish in the remaining 1 cup of flour, shaking off the excess. Dip fish into the batter and fry until golden brown, about 3-4 minutes. Transfer to paper towels to drain. If you can resist eating it immediately, keep warm in the oven at a low temperature while you fry the remaining fish.

4.       Serve with your favourite dipping sauce or on its own sprinkled in sea salt. Accompany with a glass of bubbly wine.

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