Fish And Chips Recipe

Prep fish

Pat the haddock fillets dry with paper towels and season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper total (distributed). Keep refrigerated until ready to batter.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 2 tsp dried dill, 1 tsp lemon zest, 1 tsp salt, and 1 tsp black pepper. In a separate bowl beat 2 eggs with 1 cup cold sparkling water until combined. Pour the wet mixture into the dry and whisk briefly — batter should be slightly thick but airy. If too thick, add 1–2 tbsp extra sparkling water.

Heat oil

Pour about 1 cup vegetable oil into a large skillet (or use deep fryer to reach 1.5–2 inches depth). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Coat and fry haddock

Working in batches, dredge each fillet lightly in a small amount of flour (from the 1 cup) to help batter adhere, shake off excess, then dip into the dill batter until evenly coated. Carefully place fillets in hot oil and fry 3–4 minutes per side (depending on thickness) until crust is golden and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse under cold water until water runs clear to remove excess starch. Pat dry thoroughly with towels.

Par-cook potatoes

Place cut potatoes in a pot of cold salted water, bring to a boil and simmer 3–4 minutes until just starting to soften but not falling apart. Drain and spread on a baking sheet to cool and dry for 10 minutes. Sprinkle 2 tbs cornstarch over the fries and toss gently to coat — this promotes extra crispness.

Fry fries

Heat 4 cups vegetable oil (or enough for a deep fryer) to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale golden and tender but not crisp. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and fry the par-cooked potatoes a second time, in batches, 2–3 minutes until deep golden and crisp. Drain on paper or a rack.

Season fries

While hot, toss fries with 1.5 tsp sea salt, 1 tsp smoked paprika, 0.5 tsp garlic powder, and 0.5 tsp black pepper. Keep warm in a low oven until serving.

Make slaw mixture

In a large bowl combine 4 cups shredded green cabbage and 1 cup grated carrot.

Make dressing

Whisk together 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.75 tsp salt and 0.5 tsp black pepper until smooth and slightly tangy.

Combine and chill

Pour dressing over the cabbage and carrot, toss thoroughly to coat. Taste and adjust salt or vinegar as needed. Refrigerate at least 20 minutes (or up to 2 hours) to let flavors meld before serving.

Plate one haddock fillet per serving with a generous portion of seasoned fries and a scoop of creamy coleslaw. Garnish with a lemon wedge and a sprinkle of fresh chopped dill if desired. Serve tartar sauce or malt vinegar on the side.