Haddock Fish & Chips Recipe
Fresh Gulf of Maine haddock, French fries, cole slaw, tartar
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Ingredients
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Fish
French Fries
Cole Slaw
Tartar Sauce
Method
Preparing the Fish
- 1
Make the Batter
In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Whisk them together until fully combined. Gradually add beer or sparkling water while whisking until you achieve a smooth batter.
- 2
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; if it sizzles, it’s ready.
- 3
Fry the Haddock
Dip each haddock fillet into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Preparing the French Fries
- 4
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries or wedges. Rinse them in cold water to remove excess starch and pat dry with paper towels.
- 5
Preparing the Cole Slaw
- 6
Shred the Vegetables
Finely shred the cabbage and carrot using a box grater or food processor.
- 7
Mix the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well.
- 8
Combine and Chill
Add the shredded cabbage and carrot to the dressing mixture. Toss to coat evenly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Preparing the Tartar Sauce
- 9
Mix the Ingredients
In a small bowl, combine mayonnaise, sweet pickle relish, lemon juice, capers, and dill weed. Stir until well mixed.
- 10
Chill
Refrigerate for at least 15 minutes before serving to enhance the flavors.
