Fish N’ Chips Recipe

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1. 1

   Prep potatoes

   Wash, peel (if desired) and cut the potatoes into thick-cut chips. Rinse under cold water to remove excess starch.

2. 2

   Soak and dry chips

   Soak the cut chips in cold water for 20-30 minutes to remove excess starch, then drain and thoroughly dry with a clean kitchen towel.

3. 3

   Heat the oil

   In a sturdy deep pot, pour vegetable oil to a depth of about 5-7 cm. Heat to 160°C (320°F) for the first fry.

4. 4

   Make batter

   In a large bowl, whisk together flour (200 g), cornflour (60 g), baking powder (2 tsp), salt (0.5 tsp), black pepper (0.5 tsp), paprika (0.5 tsp), and garlic powder (0.5 tsp, optional). Gradually whisk in beer (330 ml) until smooth and thick. Let rest 15-20 minutes.

5. 5

   Prepare haddock

   Pat haddock fillets dry with paper towels. Lightly season with a pinch of salt and pepper.

6. 6

   Coat and fry fish

   Dust the fillets with a light coating of flour, then dip into the beer batter, allowing excess to drip back into the bowl. Carefully lower into the hot oil and fry until golden and crisp, about 4-6 minutes. Drain on a rack or paper-lined plate.

7. 7

   First fry chips

   Pat the chips dry again if needed. Fry the thick-cut potatoes in the 160°C oil in batches for 6-8 minutes until pale and tender. Remove and drain on a rack.

8. 8

   Second fry chips

   Increase oil temperature to 190°C (375°F). Fry the chips again for 2-3 minutes until crisp and golden. Remove, drain well, and season with sea salt (1 tsp) while hot.

9. 9

   Serve

   Plate the beer-battered haddock with the thick-cut chips. Serve with lemon wedges and optional condiments such as malt vinegar or tartare sauce.