Fish & Chips Recipe

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely minced dill pickle, 1 tsp chopped capers, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbsp finely chopped fresh dill (or 1/2 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Chill covered while preparing fish and chips.

Prepare potatoes

Peel (optional) and cut potatoes into 3/4-inch to 1-inch thick sticks. Place cut fries in a large bowl of cold water with 1 tsp white vinegar and refrigerate for at least 30 minutes to remove excess starch (can be done up to 2 hours). Drain and rinse under cold water, then pat completely dry with kitchen towels.

Season fish

Pat haddock fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper total (divided among fillets). Keep refrigerated until ready to batter.

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour (batter), 1/4 cup cornstarch, and 1 tsp baking powder with a pinch of salt. In a separate bowl lightly beat 1 large egg. Pour 1 1/4 cups cold OT Mountain Standard Golden Ale into the egg, then slowly whisk the wet into the dry until just combined. If batter is too thick for coating, whisk in up to 1/4 cup cold sparkling water until consistency of heavy cream — it should cling to a spoon. Keep batter cold in refrigerator until use.

Heat oil

Pour about 2 cups vegetable oil into a deep, heavy skillet or Dutch oven (enough for 2–2.5 inches depth) and heat over medium-high until oil registers 350–375°F (175–190°C). For fries you'll use a separate pot or the same with temperature adjustments — see frying steps. Maintain a stable temperature by adjusting heat as you work.

First fry (blanch)

With oil heated to 325°F (160°C), fry the dried potato sticks in batches (do not crowd) for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool while you fry the fish, or refrigerate briefly for a crispier second fry.

Second fry (crisp)

After battered fish are cooked and resting (or once fries cooled), raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towel-lined tray and immediately season with 1 tbsp fine sea salt. Keep warm in a low oven (200°F / 95°C) if needed and repeat with remaining fries.

Dredge fillets

Place 1 cup all-purpose flour (dredging) on a plate and season with a pinch of salt. Lightly dredge each seasoned haddock fillet in the flour, shaking off excess — this helps the batter adhere.

Batter and fry fillets

Working in batches, remove batter from refrigerator and give it a gentle stir (do not overmix). Dip each dredged fillet into the cold beer batter, letting excess drip back into the bowl. Carefully lower into the hot oil at 350–375°F (175–190°C). Fry 3–5 minutes per side depending on thickness, turning once, until batter is deep golden brown and fish registers 145°F (63°C) and flakes easily. Use a slotted spoon or spider to transfer cooked fillets to a wire rack set over a baking sheet to drain; keep in a warm oven (200°F / 95°C) if needed while you finish remaining fillets.

Safety & texture tips

Maintain oil temperature between 350–375°F; if it drops too low batter will absorb oil and become greasy. If it runs too hot, exterior will burn before fish cooks. Do not overcrowd the fryer — work in 2–3 fillet batches depending on pan size. Let fried pieces rest briefly for the crust to set before serving.

Place 1 fried haddock fillet and a generous portion of fries on each plate. Add a lemon wedge and a dollop (about 2 tbsp) of tartar sauce per serving. Serve immediately while hot and crisp.