Haddock And Chips Recipe
Lightly battered Maritime haddock served with french fries, spicy dill slaw, and tartar sauce.
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Ingredients
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Fish
Fries
Spicy Dill Slaw
Tartar Sauce
Method
Preparation
Prepare the Slaw
In a large bowl, combine the green cabbage, grated carrot, chopped dill pickles, mayonnaise, apple cider vinegar, and hot sauce. Mix well and set aside in the refrigerator to let the flavors meld.
Make the Tartar Sauce
In a separate bowl, mix together mayonnaise, finely chopped dill pickles, lemon juice, chopped capers, and salt. Refrigerate until ready to serve.
Prepare the Potatoes for Fries
Peel and cut the potatoes into thick strips. Rinse with cold water and soak in water for at least 30 minutes. Drain and pat dry.
Cooking
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt.
Batter and Fry the Haddock
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold beer until smooth. Dip the haddock fillets into the batter, allowing excess to drip off. Carefully place the battered haddock into the hot oil and fry until golden brown, about 4-6 minutes. Remove and drain on paper towels.