Fried Halibut Fillets with Homemade Tartar Sauce

I really doubted I could make fish and chips that tasted restaurant quality but I had to give it a shot and I must say that this was pretty darn close.  The batter is very good.  It's an all purpose batter you can use with shrimp, chicken or any rock fish like halibut or cod.  Tonight I used the batter for halibut and for chicken strips.  My kids, of course, thought this was the best dinner ever.  

Halibut Fillets, cut into portion sized pieces
1 C. Flour
1 tsp. Baking Powder
1/2 C. Corn Starch
1 C. Water
2 tsp. Salt
1 tsp. Sugar
1 tsp. Oil + more for frying
1 1/2 tsp. Lemon Pepper Seasoning

Mix all ingredients together and stir until there are no lumps in the batter.  It will be thick like pancake batter.  Heat oil in a skillet or a deep fryer until very hot.  Frying them at a high temperature makes them crispy but not greasy.  When the oil is rippled put each of piece of fish in one at a time so they don't stick together.  Fry until browned then flip them over and fry the other side until browned.  Remove from skillet with a slotted spoon and place on a serving plate lined with paper towels.  If you are frying a lot of fish you can heat your oven to 200 degrees and place the fish you have already fried in the oven on a cookie sheet until you are done cooking all the fish.  Serve warm with tartar sauce. This recipe will be enough for quite a bit of fish, maybe 3 pounds or a combination of fish and chicken pieces. 

Tartar Sauce
 1/4 C. Mayo
2 T. Sweet Pickle Relish
1 t. Lemon Juice

Mix all ingredients together and keep in the refrigerator until ready to serve with the fish.