Fish & Chips Recipe
wild-caught haddock + crisp + thin-cut fries + lemon-basil aioli
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Ingredients
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Fish
Fries
Lemon-Basil Aioli
Method
Fish
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well. Gradually add the cold sparkling water while whisking until you achieve a smooth batter.
- 2
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter and Fry the Haddock
Dip each haddock fillet into the batter, ensuring it's fully coated. Carefully place the battered fillets into the hot oil, frying them for about 4-5 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
Fries
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 5
Fry the Potatoes
After soaking, drain and pat the potato strips dry with paper towels. In the same pot used for frying the haddock, heat the oil to 350°F (175°C). Fry the potato strips in batches for about 4-6 minutes until they are crispy and golden. Remove them with a slotted spoon and place them on a paper towel-lined plate. Sprinkle with salt immediately.
Lemon-Basil Aioli
- 6
Make the Aioli
In a food processor, combine the mayonnaise, fresh lemon juice, fresh basil leaves, garlic cloves, and salt. Blend until smooth. Adjust seasoning to taste and refrigerate until ready to serve.