Haddock & Chips Recipe
Lightly battered and fried to perfection.
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Ingredients
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Fish
Batter
Chips
Method
Prepare the Fish
Season the Haddock
Sprinkle the haddock fillets with salt and black pepper on both sides. Let them sit for about 10 minutes to absorb the flavors.
Make the Batter
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt until well combined.
Add Liquid
Slowly pour in the cold sparkling water and beer (if using) while whisking until you have a smooth batter. The batter should be thick enough to coat the back of a spoon.
Prepare the Chips
Cut the Potatoes
Peel the potatoes and cut them into thick chips (about 1 inch wide).
Soak the Chips
Rinse the cut chips in cold water to remove excess starch, then soak them in water for at least 30 minutes.
Fry the Chips
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Drain and pat the soaked chips dry, then fry them in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels, sprinkling with salt.
Fry the Haddock
Heat the Oil
In a separate pot or deep fryer, heat vegetable oil to 350°F (175°C).
Batter the Fish
Dip each seasoned haddock fillet into the batter, allowing excess to drip off.
Fry the Fish
Carefully lower the battered fish into the hot oil, frying for about 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
Serve
Plating
Serve the crispy haddock alongside the freshly fried chips. Optionally, garnish with lemon wedges and tartar sauce.