Haddock With 2pc Fish & Chips Recipe
served with coleslaw
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Ingredients
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Fish
Chips
Coleslaw
Method
Fish
Prepare the batter
In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.
Add liquid
Slowly whisk in the beer or sparkling water until the batter is smooth and has a thick consistency.
Heat the oil
In a deep pot, heat vegetable oil to 350°F (175°C).
Coat the haddock
Dip each haddock fillet into the batter, allowing excess to drip off.
Fry the fish
Carefully place the battered haddock in the hot oil and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Chips
Prepare the potatoes
Peel the potatoes and cut them into thick strips to resemble chips.
Soak the chips
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
Heat the oil for frying
In another pot, heat vegetable oil to 350°F (175°C).
Fry the chips
Fry the soaked potato strips in the hot oil for about 4-6 minutes until they are golden and crispy. Remove and drain on paper towels. Sprinkle with salt while hot.
Coleslaw
Combine vegetables
In a large bowl, combine shredded green cabbage and grated carrot.
Make the dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Mix together
Pour the dressing over the cabbage and carrot mixture. Toss until well combined and refrigerate for at least 30 minutes before serving.
