Haddock & Chips Recipe

Prep potatoes

Peel the potatoes (optional) and cut into 1/2–3/4 inch thick chips. Rinse cut potatoes thoroughly under cold water until the water runs clear to remove surface starch.

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to draw out more starch. Drain and pat dry completely with clean kitchen towels or paper towels.

Heat 1 to 1.5 inches of vegetable oil in a heavy pot or deep fryer to 320°F (160°C). If you don't have a thermometer, the oil should shimmer but not smoke.

Blanch fry the chips in batches for 4–6 minutes until just tender and pale (not brown). Remove with a slotted spoon and drain on a rack or paper towels. Allow chips to cool while you prepare the fish and raise oil temperature.

Just before serving, heat the oil to 375°F (190°C). Fry the blanched chips in batches for 2–4 minutes until golden and crisp. Drain on paper towels, season with sea salt, and keep warm.

Place frozen peas in a medium saucepan with 2–3 tablespoons water over medium heat. Bring to a simmer and cook for 3–4 minutes until tender.

Add butter, chopped mint, salt, and pepper. Using a potato masher or fork, gently mash peas until you reach a coarse, slightly chunky texture (or smoother if preferred). Taste and adjust seasoning. Keep warm until serving.

In a small bowl combine mayonnaise, chopped dill pickle, chopped capers, minced shallot, lemon juice, chopped parsley, salt, and pepper. Stir until evenly combined. Refrigerate at least 15 minutes to let flavors meld. Stir again before serving.

Pat haddock fillets dry with paper towels and lightly season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper (reserve remaining salt and pepper for batter if desired).

In a medium bowl whisk together the all-purpose flour, gluten-free barley flour, cornstarch, baking powder, remaining salt and pepper. Make a well in the center.

Whisk the egg into the cold sparkling water, then slowly pour into the flour mixture, whisking until just combined. The batter should be fairly thick but drop from a spoon — adjust by adding a tablespoon more sparkling water if too thick or 1 tablespoon of flour if too thin. Chill batter in refrigerator for 10 minutes while oil heats.

Heat the frying oil to 350–360°F (175–180°C) for the fish. If using the same oil used for chips, keep it at this temperature. Use a deep heavy pot or deep fryer and maintain temperature between batches.

Working in 2–3 batches, dust each haddock fillet lightly with a tablespoon of flour (from batter mix) to help batter adhere. Dip each fillet into the chilled batter, letting excess drip off, then carefully lower into the hot oil. Fry for 5–7 minutes until the batter is golden brown and the fish registers 145°F (63°C) and flakes easily. Turn if needed for even browning.

Remove fried fillets to a wire rack set over a baking sheet to drain briefly. Keep warm in a low oven (200°F / 95°C) if needed while you finish remaining fillets and chips.

Arrange a portion of chips on each plate, place a piece of battered haddock alongside, add a generous spoonful of mushy peas and a dollop of tartare sauce. Garnish with a lemon wedge and offer malt vinegar on the side.

Serve immediately while fish and chips are hot and crisp.