Fish & Chips Recipe

Prepare fish

Pat the haddock fillet dry with paper towels. Trim any thin edges so the fillet cooks evenly. Season both sides lightly with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper.

Make batter

In a medium bowl whisk the egg until lightly beaten. Add the cold sparkling water (or beer) and whisk to combine. In a separate bowl, combine 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper and dry mustard if using. Gradually whisk the dry mix into the wet until combined — the batter should be thick enough to coat the back of a spoon but still pourable; add a tablespoon of cold water if needed. Keep batter cold (set bowl over an ice bath briefly if your kitchen is warm).

Dredge and batter

Place about 1/4 cup additional flour on a plate for dredging. Lightly dust the seasoned fillet in the flour, shaking off excess. Dip the floured fillet into the batter, letting excess drip off, and set aside on a wire rack while you heat the oil.

Fry the fish

Heat about 1 to 1 1/2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). If using a thermometer, maintain 340–350°F as you fry. Carefully lower the battered fillet into the oil. Fry for 4–6 minutes, turning once if necessary, until the batter is deep golden brown and an instant-read thermometer in the thickest part of the fillet reads 145°F (63°C). Remove with a slotted spatula to a wire rack set over a baking sheet to drain. Sprinkle immediately with a small pinch of salt.

Heat oil

If using frozen fries: heat oil in a heavy skillet or deep fryer to 350–375°F (175–190°C). If using fresh potatoes, par-cook them by blanching or frying at a lower temp first (see next step).

Cook fries

For frozen waffle fries: add fries in a single layer (do not overcrowd) and fry 3–5 minutes until crisp and golden. For fresh potatoes: fry at 325°F (160°C) for 3–4 minutes to cook through, remove and drain, then increase oil to 375°F (190°C) and fry again 1–2 minutes until crisp. Use a slotted spoon or spider to transfer fries to a paper towel-lined tray or wire rack. Immediately season with 1 tsp salt and 1/4 tsp paprika while still hot.

Plate one fried haddock fillet with a generous portion of waffle fries. Squeeze lemon wedges over the fish and serve malt vinegar on the side (drizzle 1–2 tablespoons as desired). Sprinkle chopped parsley over the fish and fries if using. Serve immediately while hot and crisp.