Fish & Chips Recipe

Prep and blanch

Peel potatoes (optional) and cut into 1/2–3/4-inch thick chips. Rinse in cold water to remove surface starch until water runs clear. Soak in cold water for at least 30 minutes (or up to 2 hours) to remove more starch, then drain and pat completely dry with clean kitchen towels.

Heat vegetable oil in a deep fryer or heavy pot to 150°C (300°F). Working in batches, blanch the chips for 5–6 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to cool while you prepare other components (can be refrigerated at this stage).

Final fry

Increase oil temperature to 190–195°C (375–385°F). Fry the blanched chips in batches for 3–4 minutes until golden-brown and crisp. Transfer to paper towels, immediately season with salt, and keep warm in a low oven (120°C / 250°F) while you finish the rest of the meal.

Season fish and set up

Pat haddock fillets dry with paper towels. Season both sides with 1 tsp of salt and the black pepper. Lightly dust each fillet with 1/4 cup of the dredging flour and shake off excess—this helps the batter adhere.

Make the batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, baking powder and remaining 1 tsp salt. Gradually whisk in cold beer until you have a smooth, slightly thick batter (consistency of heavy cream). Add a few ice cubes to keep the batter cold; working with cold batter gives a crisper result. Do not overmix—some small lumps are fine.

Fry the fish

Heat vegetable oil for deep frying to 185°C (365°F). Hold battered fillets by the tail or use tongs, dip each into the batter to coat completely, then carefully lower into the hot oil. Fry 3–5 minutes depending on thickness until batter is puffed and deep golden. Cook in batches to avoid crowding; maintain oil temperature. Remove to a wire rack over a tray to drain and keep warm.

Squeeze lemon over the fish before serving if desired.

Place frozen marrowfat peas in a small saucepan with enough water to just cover (or follow package instructions). Bring to a gentle simmer and cook 6–8 minutes until peas are tender.

Drain most of the cooking water, reserve a tablespoon or two. Add butter, chopped mint (if using), salt and pepper. Mash the peas coarsely with a potato masher or fork to a chunky, slightly creamy texture. If mixture is too thick, stir in a little reserved cooking water to reach desired consistency. Keep warm until serving.

In a small bowl combine mayonnaise, finely chopped cornichons/pickles, chopped capers, minced shallot, lemon juice, Dijon mustard and chopped parsley. Season with black pepper and taste; add a pinch of salt if needed. Chill for at least 15 minutes for flavors to meld.

Melt butter in a small saucepan over medium heat. Add finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds more.

Stir in curry powder and tomato paste and cook 1–2 minutes to bloom the spices. Add garam masala, then pour in vegetable stock and add mango chutney. Stir to combine and bring to a gentle simmer.

In a small bowl whisk cornstarch with 1 tbsp cold water to make a slurry. Stir slurry into simmering sauce to thicken slightly. Simmer 2–3 minutes until sauce reaches a silky, pourable consistency. Taste and adjust seasoning with salt and optional sugar. Keep warm until serving.