Fish N' Chips Recipe
beer battered haddock, coleslaw sidecar, malt vinegar, tartar sauce, house french fries
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the fries
Peel and cut the potatoes into thick strips. Rinse them in cold water and soak for at least 30 minutes to remove excess starch. Drain and pat dry.
Make the batter
In a mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth and thick.
Heat the oil
In a deep pot or fryer, heat the oil to 350°F (175°C). Use a thermometer for accuracy.
Fry the fries
Fry the potato strips in batches for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Fry the fish
Dip each haddock fillet into the batter, allowing excess to drip off. Carefully place in the hot oil and fry for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.
Prepare the coleslaw
In a bowl, mix shredded cabbage and carrots with mayonnaise, vinegar, salt, and pepper to taste. Chill until ready to serve.
Serve
Plate the fish and chips with a side of coleslaw, tartar sauce, and malt vinegar for drizzling.