crispy haddock, coleslaw, french fries, lemon caper aioli, & lemon wedge

Wash and peel (optional) the russet potatoes. Cut into 1/3"–1/2" thick strips for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then drain and pat very dry with towels.

Prep potatoes

Pour 3 cups neutral oil into a heavy pot or deep fryer and heat to 300°F (150°C). Fry potatoes in small batches for 4–6 minutes until pale and soft but not browned. Remove to a wire rack or paper towel–lined tray and let cool.

First fry (blanch)

When ready to serve, raise oil temperature to 375°F (190°C). Fry cooled potatoes in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt.

Second fry (crisp)

In a mixing bowl combine 3 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp Dijon, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Add shredded cabbage and grated carrot and toss to coat. Taste and adjust seasoning. Chill while you prepare the rest; toss again just before serving.

In a small bowl combine 1/2 cup mayonnaise, chopped capers, lemon zest, lemon juice, 1/2 tsp minced garlic, 1/4 tsp Dijon mustard and 1/4 tsp black pepper. Mix until smooth and refrigerate. Keep lemon wedges ready for serving.

Pat the haddock fillets dry with paper towels. Cut into 3–4 oz pieces (2–3 pieces per pound) if needed. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp black pepper.

Prep fish

In a bowl whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder and the remaining 1 tsp salt. In a separate bowl whisk the egg and then whisk in cold sparkling water until combined. Gradually whisk the wet into the dry until just smooth — the batter should be thick enough to cling but still fluid. Keep batter cold in a bowl over ice if your kitchen is warm.

Make batter

Heat 4 cups vegetable oil in a deep pot to 350°F (175°C). Lightly dust each fillet with the 1/2 cup dredging flour (this helps the batter adhere). Dip each fillet into the batter, letting excess drip back into the bowl, and carefully lower into the hot oil. Fry in batches for 4–5 minutes until the batter is deep golden and fish is cooked through (internal temperature 145°F/63°C). Transfer to a wire rack over a tray to drain. Sprinkle a pinch of salt over the fried fish immediately.

Dredge and fry

If you used separate oils for fries and fish, maintain recommended temperatures: fries at 300°F then 375°F; fish at 350°F. Plate two pieces of fish with a generous portion of fries and a scoop of coleslaw. Spoon 1–2 tbsp lemon caper aioli on the plate or serve in a ramekin. Garnish with chopped parsley (optional) and a lemon wedge. Serve immediately while hot and crisp.

skinless haddock fillets

all-purpose flour (for dredging)

cornstarch

baking powder

cold sparkling water

large egg

fine sea salt (divided)

freshly ground black pepper

russet potatoes (about 1 large or 2 medium)

neutral oil for frying (vegetable or canola)

fine sea salt

green cabbage, finely shredded

carrot, grated

mayonnaise

apple cider vinegar

Dijon mustard

sugar

salt

black pepper

capers, drained and roughly chopped

lemon zest

lemon juice

garlic, minced

lemon wedges

vegetable oil (for deep frying)

fresh parsley, chopped (optional garnish)

FISH ' N CHIPS

Make FISH ' N CHIPS Recipe in just 55m. crispy haddock, coleslaw, french fries, lemon caper aioli, & lemon wedge

Fish ' N Chips Recipe

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