English Style Fish-n-chip Recipe
6 oz. of Beer battered haddock served with beer battered French fries and cole slaw. Tartars sauce and malt vinegar available upon request
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Ingredients
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Fish
French Fries
Cole Slaw
Optional Condiments
Method
Preparing the Fish
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and pepper. Gradually whisk in the beer until smooth. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat the oil to 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle immediately.
- 3
Batter the Haddock
Dip the haddock fillets into the batter, allowing excess to drip off before gently placing them into the hot oil.
- 4
Fry the Fish
Fry the haddock for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the French Fries
- 5
Cut the Potatoes
Peel and cut the russet potatoes into thick strips (about 1/4 inch).
- 6
Soak the Fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.
- 7
Heat the Oil
In a separate pot or deep fryer, heat the oil to 350°F (175°C).
- 8
Fry the Fries
Fry the potatoes in batches for about 5-6 minutes or until golden and crispy. Drain on paper towels and season with salt immediately.
Preparing the Cole Slaw
- 9
Mix the Vegetables
In a large bowl, combine the shredded cabbage and grated carrots.
- 10
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- 11
Combine
Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated. Refrigerate for at least 30 minutes before serving.
Serving
- 12
Plate Your Dish
Serve the fried haddock alongside the crispy French fries and cole slaw. Offer tartar sauce and malt vinegar on the side for dipping.
