Fish & Chip Recipe

Prepare and fry potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick sticks. Rinse in cold water until water runs clear to remove starch, then dry thoroughly with a clean towel. Heat oil in a deep heavy pot or Dutch oven to 300°F (150°C). Blanch potatoes in two batches for 4–5 minutes until softened but not browned. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with fine sea salt. Keep warm in a low oven (200°F / 95°C) if needed.

In a large bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate for at least 20 minutes before serving to meld flavors.

In a small bowl combine mayonnaise, chopped pickles, chopped capers, lemon juice, Dijon mustard, chopped parsley, salt, and black pepper. Stir until combined. Refrigerate at least 15 minutes to allow flavors to develop. Taste and adjust acidity or seasoning as desired.

Prep fish

Pat haddock fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper (reducing amounts from batter seasoning). If fillets are thick, score lightly to promote even cooking or cut into portions of similar thickness.

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat the egg, then whisk in the cold club soda. Pour the wet mixture into the dry ingredients and stir briefly — do not overmix; a few lumps are fine. Keep the batter cold (place bowl in a larger bowl filled with ice if desired) to get a light, crisp texture.

Dredge and fry

Heat 1.5 cups vegetable oil (or enough for 1–2 inches depth) in a heavy skillet to 350–360°F (175–180°C). Place the 1 cup flour used for dredging on a plate. Lightly dust each seasoned haddock fillet in the flour, shaking off excess. Dip the floured fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches without overcrowding — 3–5 minutes per side depending on thickness — until batter is golden brown and fish registers 135–145°F (57–63°C) or flakes easily. Use a slotted spatula to transfer cooked fillets to a rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if needed.

Finish

Serve fish immediately with lemon wedges, a scoop of coleslaw, and a side of tartar sauce. Sprinkle chopped parsley over fries and fish if desired.