Capt’n Eli’s Combo Recipe
Fried haddock and shrimp served with fries, coleslaw, tartar and cocktail sauce.
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Ingredients
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Fried Haddock
Fried Shrimp
Fries
Coleslaw
Dipping Sauces
Method
Fried Haddock
- 1
Prepare the Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and black pepper. Gradually stir in the cold beer or sparkling water until the batter is smooth.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Fry the Haddock
Dip each haddock fillet into the batter, allowing excess to drip off. Carefully place the fillets into the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Fried Shrimp
- 4
- 5
Heat the Oil
In a separate deep pan, heat the vegetable oil to 350°F (175°C).
- 6
Fries
- 7
Prepare the Potatoes
Cut the potatoes into fries and soak them in cold water for at least 30 minutes to remove excess starch.
- 8
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Drain the soaked potatoes and pat dry with paper towels. Fry in batches until golden brown and crispy, about 5-7 minutes. Remove and sprinkle with salt.
Coleslaw
- 10
Combine Ingredients
In a large bowl, combine the shredded cabbage and carrot.
- 11
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt.
- 12
Mix Together
Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
Serving
- 13
Plate the Dish
On a large plate, arrange the fried haddock and shrimp alongside a generous serving of fries. Add a scoop of coleslaw and serve with tartar and cocktail sauce on the side.
