Fish 'n Chips Recipe
Beer-battered fresh haddock, served with coleslaw and French fries.
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Ingredients
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Fish
French Fries
Coleslaw
Method
Preparing the Fish
- 1
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer, whisking until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a deep frying pan or fryer, heat the oil to 350°F (175°C). Use a thermometer to check the temperature for accurate frying.
- 3
Batter the Fish
Dip the haddock fillets into the batter, ensuring they are evenly coated.
- 4
Fry the Fish
Carefully lower the battered haddock into the hot oil, frying in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Preparing the French Fries
- 5
Cut the Potatoes
Peel and cut the russet potatoes into thick strips, about 1/4 inch thick.
- 6
Fry the Potatoes
Once the oil is at the correct temperature, add the potato strips in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes until they are golden and crispy. Remove and drain on paper towels. Season with salt to taste.
Preparing the Coleslaw
- 7
Mix the Coleslaw
In a large bowl, combine the shredded cabbage and carrot. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the dressing. Pour the dressing over the cabbage and carrot mixture and toss until well combined. Adjust seasoning to taste.
