Fish & Chips Recipe
Fresh fried haddock served with French fries and a side of coleslaw.
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
French Fries
Coleslaw
Method
Fish
- 1
Prepare the Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer (or sparkling water) until the batter is smooth.
- 2
Heat the Oil
In a deep pan or fryer, heat 4 cups of oil to 350°F (175°C).
- 3
Coat the Haddock
Dip each haddock fillet into the batter, allowing any excess to drip off.
- 4
Fry the Haddock
Carefully place the battered haddock fillets into the hot oil. Fry until golden brown, about 5-7 minutes on each side. Remove and drain on paper towels.
French Fries
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries.
- 6
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 7
Heat the Oil
In a deep fryer or large pot, heat 4 cups of oil to 325°F (160°C).
- 8
Fry the Fries (First Fry)
Carefully add the soaked fries to the hot oil and fry for about 5 minutes until soft but not browned. Remove and drain on paper towels.
- 9
Fry the Fries (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the fries again for another 3-5 minutes until golden and crispy. Remove and season with salt.
Coleslaw
- 10
Combine Ingredients
In a large bowl, combine the shredded cabbage and carrot.
- 11
Make the Dressing
In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 12
Toss the Slaw
Pour the dressing over the cabbage and carrots. Toss until well combined and refrigerate for at least 30 minutes before serving.
