Haddock & Chips Recipe
Make Haddock & Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish Preparation
Chips Preparation
Method
Fish Preparation
- 1
Prepare the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the ice-cold water until the batter is smooth and free of lumps. Let it rest for about 15 minutes.
- 2
Heat the Oil
In a deep fryer or a large heavy pot, heat the vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the haddock fillets completely.
- 3
Coat the Haddock
Dip each haddock fillet into the batter, ensuring it's fully coated. Allow excess batter to drip off.
- 4
Fry the Haddock
Carefully place the battered haddock fillets in the hot oil. Fry for about 4-5 minutes or until golden brown and cooked through. Remove with a slotted spoon and place on paper towels to drain excess oil.
Chips Preparation
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thick strips (about ½ inch). Rinse the potato strips in cold water to remove excess starch and pat them dry with paper towels.
- 6
First Fry
In a separate deep fryer or pot, heat 4 cups of vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels.
- 7
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the potato strips again in batches for 3-4 minutes until they are golden and crispy. Remove and season with salt immediately.