English Style Fish And Chips Recipe

Prep fish

Pat the haddock fillets dry with paper towels. Season both sides lightly with 0.25 tsp salt and 0.25 tsp black pepper. Keep refrigerated until ready to batter.

Make batter

In a bowl whisk together 1 cup all-purpose flour (for batter), 2 tbsp cornstarch, 1 tsp baking powder and 1 tsp salt and 1 tsp black pepper. Crack in 1 large egg and pour in 1 cup of cold sparkling water or cold beer. Whisk just until combined; a few small lumps are fine. Batter should be thick enough to coat but still flow—if too thick add 1-2 tbsp more cold liquid.

Dust fillets

Place 1 cup flour (for dusting) in a shallow plate. Lightly coat each seasoned fillet with flour, shaking off excess. This helps the batter adhere.

Fry fish

Heat a deep skillet or fryer with vegetable oil to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small drop of batter is added and sink slowly. Holding a fillet by one end, dip it into the batter to fully coat, letting excess drip off. Carefully lower into oil and fry 2 fillets at a time (do not crowd) for 5–7 minutes, turning once if necessary, until batter is golden brown and internal fish temperature reaches 145°F (63°C) or flakes easily. Transfer to a wire rack or paper towel-lined tray to rest. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Prep and par-cook fries

Rinse the cut potatoes in cold water until water runs clear to remove starch. Pat dry thoroughly. Heat oil in a heavy pot or deep fryer to 325°F (165°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not brown. Remove and drain on paper towels.

Finish fries

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Remove, drain on paper towels and immediately season with 1 tsp salt while hot.

Make slaw

In a mixing bowl combine 2 cups shredded cabbage and 1 grated medium carrot. In a small bowl whisk together 1 tbsp mayonnaise, 2 tbsp plain yogurt or sour cream, 1 tsp apple cider vinegar, 1 tsp sugar, 1 tsp salt and 0.5 tsp black pepper. Pour dressing over cabbage and carrot, toss to coat evenly. Taste and adjust seasoning. Chill until serving.

Mix tartar

In a small bowl combine 0.5 cup mayonnaise, 2 tsp finely chopped dill pickles, 1 tsp capers (optional), 1 tsp lemon juice, 1 tsp chopped parsley, 0.25 tsp salt and 0.25 tsp black pepper. Stir well and refrigerate until serving to allow flavors to meld.

Plate and serve

On each plate place a portion of fries, a scoop of coleslaw, and two pieces of battered haddock. Add a small ramekin of tartar sauce and a lemon wedge. Serve immediately while fish and fries are hot and crisp.