Beer Battered Haddock Recipe

Prepare and par-cook chips

Wash potatoes scrubbed well. Cut each potato into thick chips (~1/2–3/4 inch). Rinse in cold water until water runs clear to remove starch, then pat dry thoroughly with towels.

Heat 1.5 cups vegetable oil in a deep heavy pot or fryer to 320°F (160°C). If you don’t have a thermometer, heat until a small piece of bread sizzles gently. Fry the chips in batches for 4–5 minutes until tender but pale and slightly pliable. Remove with a slotted spoon and drain on paper towels. Let rest while you prepare batter and peas.

Just before serving, reheat oil to 375°F (190°C) and fry the par-cooked chips in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) while you fry the fish.

Bring a small saucepan of water to a gentle boil. Add the frozen peas and cook for 3–4 minutes until very tender. Drain, reserving a tablespoon of cooking liquid.

Return peas to the pan off the heat. Add 1 tbsp butter, 1 tsp lemon juice, chopped mint if using, 1/2 tsp salt and 1/4 tsp pepper. Using a potato masher or fork, roughly mash the peas to a coarse, slightly chunky texture. If mixture seems dry, stir in up to 1 tbsp of the reserved cooking liquid. Keep warm until serving.

In a small bowl combine 3/4 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp lemon juice and 1 tbsp chopped dill or parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Chill until ready to serve.

Pat haddock fillets dry with paper towels and season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. If fillets are thick, you can score the skin side lightly to help even cooking.

Prepare the batter: In a bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder with 1/2 tsp salt. Gradually whisk in 1 cup very cold beer until a smooth thick batter forms. If batter is too thick to coat fish, whisk in up to 1/4 cup cold sparkling water to loosen. Keep the batter cold by setting the bowl over another bowl filled with ice or stirring in 4 ice cubes briefly right before using (remove ice before dipping fish). Batter should be thick enough to cling to the fillet but runny enough to create a light coating.

Heat oil for frying in a deep pot or fryer to 350–360°F (175–180°C). Use enough oil to submerge the fish (3–4 inches depth). If frying chips in same oil, ensure there is enough and monitor temperature between batches.

Dry fish again if needed. Working in batches, dust each fillet lightly with 2 tbsp flour (from batter flour) to help batter adhere. Dip each fillet into the cold batter, letting excess drip back into the bowl, then carefully lower into hot oil skin-side down first. Fry 5–7 minutes, depending on thickness, turning once if needed, until batter is golden brown and an instant-read thermometer in the thickest part reads 140–145°F (60–63°C) or fish flakes easily. Avoid overcrowding — keep oil temperature steady between 350–360°F.

Remove fish to a wire rack set over a baking sheet or paper towels to drain briefly. Keep warm in the oven (200°F / 95°C) if needed while finishing remaining fillets.

Serve each fillet with skin-on chips, a spoonful of mushy peas, a generous dollop of tartare sauce, and a lemon wedge. Optionally sprinkle a little extra chopped parsley and a pinch of sea salt over the chips and fish.