More than half a pound of fresh haddock, lightly breaded and fried. Served over a bed of waffle fries and house slaw.

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick.

Make the Batter

In a large, deep frying pan or pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Dip each haddock fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the fish and drain on paper towels.

Fry the Haddock

In a separate pan, heat 2 cups of vegetable oil over medium-high heat. Add the frozen waffle fries in batches and fry according to package instructions until golden and crispy. Remove from oil and drain on paper towels. Sprinkle with salt.

Fry the Waffle Fries

In a large bowl, combine the shredded cabbage and shredded carrots.

Combine Ingredients

In a small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.

Prepare Dressing

Pour the dressing over the cabbage and carrot mixture. Toss well to combine and allow to sit for at least 10 minutes to let the flavors meld.

Mix Slaw

On a plate, serve a generous portion of waffle fries topped with the crispy fried haddock. Add a side of house slaw for freshness.

fish & chips

Recipe information

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