Herb & Beer Battered Haddock, Frites, Tartare Sauce Recipe

Prep fish

Pat haddock fillets dry with paper towels. Season both sides lightly with 1/2 tsp coarse salt and 1/4 tsp black pepper. Set on a tray and keep chilled while preparing batter and oil.

Make batter

In a large bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp dried parsley, 1/2 tsp dried dill, and 1 tsp coarse salt and 1/2 tsp black pepper. In a separate small bowl beat 1 egg. Slowly whisk the beaten egg into the dry mixture, then pour in 1 cup very cold beer and whisk until smooth. If batter feels too thick to coat (should be the consistency of heavy cream), whisk in up to 1/4 cup ice water a tablespoon at a time. Chill batter in refrigerator for 10–15 minutes to keep it cold.

Heat oil

Pour 1.5 cups vegetable oil into a deep 10–12 inch skillet or heavy-bottomed pot to a depth of about 1–1.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter—if it sizzles and rises to the surface quickly, it's ready.

Dredge and batter

Set up a dredging station: 1/2 cup flour in a shallow dish, chilled herb-beer batter in a bowl. Lightly dust each seasoned fillet in the 1/2 cup flour, shaking off excess. Dip the floured fillet into the cold batter, letting excess drip off.

Fry haddock

Carefully lower battered fillets into hot oil (work in batches so oil temperature remains steady). Fry for 4–5 minutes per side, turning once with tongs, until batter is golden brown and an instant-read thermometer reads 140–145°F (60–63°C) in the thickest part of fish. Adjust heat as needed to maintain 325–350°F (160–175°C). Transfer fried fillets to a wire rack set over a baking sheet to drain and keep them warm in a 200°F (95°C) oven if necessary. Sprinkle lightly with finishing coarse salt and serve with lemon wedges.

Cut and soak potatoes

Cut 4 medium russet potatoes into uniform sticks about 1/3–1/2 inch thick. Place cut potatoes in a large bowl of cold water and soak 30 minutes to 1 hour to remove excess starch; for best texture soak at least 30 minutes. Drain and rinse, then spread on a clean kitchen towel and thoroughly pat dry.

First fry (blanch)

Heat 4 cups vegetable oil in a deep pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until softened and pale, not browned. Remove with a slotted spoon to a wire rack or paper towel to drain. Let cool for at least 10 minutes; can refrigerate briefly if making ahead.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–193°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Remove to a wire rack, immediately season with 1 tsp fine sea salt and 1/2 tsp black pepper, and toss with 1 tbsp chopped fresh parsley if using. Serve hot.

Make tartare

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp finely minced shallot, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped fresh parsley. Stir until combined. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, adjusting lemon or mustard to preference. Chill at least 15 minutes to let flavors meld. Serve alongside haddock and frites.