Fried Haddock Basket Recipe
With Fries & Coleslaw
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Ingredients
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Haddock
Fries
Coleslaw
Method
Haddock
- 1
Prepare the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually mix in the beer (or sparkling water) until you have a smooth batter.
- 2
Heat the oil
In a deep-fryer or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the haddock
Dip each haddock fillet into the batter, ensuring it is fully coated.
- 4
Fry the haddock
Carefully place the battered haddock fillets in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 4-5 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Fries
- 5
Prepare the potatoes
Peel the russet potatoes and cut them into even-sized strips for frying.
- 6
Soak the fries
Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 7
Fry the fries
In a separate deep-fryer or pan, heat the vegetable oil to 350°F (175°C). Fry the potato strips in batches for about 5-7 minutes or until crispy and golden brown. Remove and drain on paper towels. Season with salt.
Coleslaw
- 8
Prepare the vegetables
Finely shred the green cabbage and grate the carrot.
- 9
Make the dressing
In a large bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 10
Combine the coleslaw
Add the shredded cabbage and grated carrot to the dressing. Toss well to combine and refrigerate for at least 30 minutes before serving.
