Fish N’ Chips Recipe
Haddock lightly battered and fried served with fries, coleslaw and tartar sauce.
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish
- 1
Prepare the Battering Mixture
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly add the cold sparkling water while whisking until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter and Fry the Fish
Dip each haddock fillet into the batter, coating it evenly. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes, or until golden brown. Remove and drain on paper towels.
Fries
- 4
Prepare the Potatoes
Peel the potatoes and cut them into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 5
Fry the Potatoes
After soaking, drain and pat the potatoes dry. Fry them in the hot oil (you can use the same oil from frying the fish) for 5-7 minutes or until they are golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
Coleslaw
- 6
Mix the Coleslaw Ingredients
In a large bowl, combine the shredded cabbage and grated carrot. In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the dressing.
- 7
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss to combine thoroughly and refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 8
Prepare the Tartar Sauce
In a bowl, mix together the mayonnaise, chopped pickles, lemon juice, and chopped capers. Season with salt and black pepper to taste. Refrigerate until ready to serve.
