Fish & Chips Recipe
Fresh Haddock, Hand Cut Fries, Ped’s Ketchup, Ped’s Lemon Tartar, Malt Vinegar
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Ingredients
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Fish
Fries
Condiments
Method
Preparing the Fish
- 1
Make the Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and cold sparkling water until smooth. The batter should be thick enough to coat the fish.
- 2
Heat the Oil
In a deep frying pan or fryer, heat 4 cups of oil to 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the top, the oil is ready.
- 3
Coat the Fish
Dredge each haddock fillet in the batter, ensuring it is evenly coated.
- 4
Fry the Fish
Carefully place the coated haddock fillets into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Preparing the Fries
- 5
Cut the Potatoes
Peel the russet potatoes and cut them into thick strips to create hand-cut fries.
- 6
Soak the Fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which helps them become crispier when fried.
- 7
Heat the Oil
In a separate frying pan or fryer, heat 4 cups of oil to 350°F (175°C) for frying the fries.
- 8
Fry the Fries
Remove the fries from the water, pat them dry, and carefully add them to the hot oil in batches. Fry for about 5-7 minutes or until golden and crispy. Remove and place on paper towels, sprinkling with salt to taste.
