Fish & Chips Recipe
Beer Battered Haddock, Apple Coleslaw, Choice of Cocktail or Tartar Sauce, House Fries.
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.
Main Ingredients
Method
Cooking Instructions
Prepare the Coleslaw
In a large bowl, combine the shredded green cabbage, shredded carrot, and diced apple. In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, and salt. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate until serving.
Make the Fries
Peel and cut the potatoes into thin strips. Rinse them in cold water, then soak in cold water for at least 30 minutes. Drain and dry the potatoes thoroughly. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes. Drain on paper towels and season with salt.
Prepare the Beer Batter
In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer, whisking until smooth.
Fry the Fish
Dip each haddock fillet into the beer batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry until golden brown and crispy, about 4-6 minutes per side. Remove and drain on paper towels.
Serve
Plate the fried haddock alongside house fries and apple coleslaw. Serve with a side of cocktail or tartar sauce for dipping.