Haultain Fish and Chips in Victoria, BC makes great fish and chips. I've been trying to recreate their recipe. Here's what I've come up with.
1 lb. of Halibut, tilapia, catfish, salmon, rock, or ling cod, filleted and sliced into 2-3 in long slices
flour for dredging
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/8 tsp baking soda
2/3 c beer
2/3 c flour, white unbleached
Oil for deep frying.
Heat oil in a deep sauce pan (you need about 2-3 cups in a 2 q. pan) until it is 375F. You might need a larger pan and more oil for Halibut. Mix all the dry ingredients in a bowl and then add the beer. Stir until just combined. Let rest for five minutes. Dredge fish in flour and then dip into batter with a pair of tongs. Coat the fish and place in the oil. Don't add too many pieces. Cook for 3 minutes and then turn. Cook for another 3 minutes and remove to a rack on top of a plate or sheet.
Serve as soon as possible with tartar sauce, mushy peas, fries, and buttered white bread.