Fish & Chips Recipe
beer battered maine haddock, fries, peppadew slaw, house tartar, fresh lemon wedge
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Fries
Peppadew Slaw
Tartar Sauce
Garnish
Method
Preparation
- 1
Prepare the Fries
Peel and cut the russet potatoes into fries. Soak in cold water for 30 minutes, then drain and dry well.
- 2
Make the Peppadew Slaw
In a bowl, combine shredded cabbage, diced peppadew peppers, shredded carrot, mayonnaise, apple cider vinegar, salt, and black pepper. Mix well and refrigerate until serving.
- 3
Make the Tartar Sauce
In a small bowl, mix together mayonnaise, finely chopped dill pickles, capers, and lemon juice. Season with salt and pepper to taste.
Cooking
- 4
Fry the Potatoes
In a deep frying pan, heat vegetable oil to 350°F (175°C). Fry the soaked potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 5
Batter and Fry the Haddock
In a bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and beer to form a batter. Dip the haddock fillets into the batter, allowing excess to drip off. Fry in hot oil until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Serving
- 6
Plate the Dish
Serve the crispy fish with fries, a generous portion of peppadew slaw, a dollop of tartar sauce, and fresh lemon wedges on the side.
