Fish & Chips Recipe
Battered haddock, shoestring fries, remoulade
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Ingredients
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Fish
Fries
Remoulade
Method
Fish Preparation
- 1
Prepare the batter
In a bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in the cold sparkling water until smooth.
- 2
Heat the oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the fish
Dip each haddock fillet into the batter, allowing excess to drip off.
- 4
Fry the fish
Carefully place the battered haddock into the hot oil and fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Fries Preparation
- 5
Prepare the fries
Peel and cut the russet potatoes into thin shoestrings. Rinse in cold water and pat dry with paper towels.
- 6
Fry the fries
In the same oil used for the fish, fry the potatoes in batches until golden and crispy, about 3-4 minutes. Remove and drain on paper towels, then sprinkle with salt to taste.
Remoulade Preparation
- 7
Make the remoulade
In a bowl, combine the mayonnaise, Dijon mustard, chopped capers, parsley, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.
Assembly
- 8
Serve
Serve the fried haddock alongside the shoestring fries and a generous side of remoulade for dipping.
