The Spot’s Fish & Chips Recipe

Prep the fish

Pat the haddock fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep in refrigerator until ready to batter.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, cornstarch, baking powder and remaining 1/2 tsp salt and 1/4 tsp black pepper. Slowly whisk in 1 cup very cold beer or sparkling water until mostly smooth; add ice cubes to keep batter cold. Batter should be thick enough to coat the back of a spoon but still pourable. Do not overmix.

Dredge and batter

Place 1/2 cup flour in a shallow dish for dredging. Lightly dust each seasoned fillet in the dredging flour, shaking off excess. Dip each floured fillet into the batter, letting excess drip off so a thin even coat remains.

Fry the fish

Heat 2 cups vegetable oil in a deep 10-inch skillet or pot to 350°F (175°C). Fry the battered fillets in batches (do not overcrowd) for 4–6 minutes, turning once, until batter is golden-brown and internal temperature of fish reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch matchstick fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with clean towels or a salad spinner.

Par-fry

Heat 3 cups vegetable oil in a deep pot to 325°F (160°C). Fry potato sticks in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Let cool for 5–10 minutes.

Crisp fry

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

In a large bowl combine 2 cups thinly sliced green cabbage, 1/2 cup thinly sliced red cabbage and 1/2 cup grated carrot.

In a separate small bowl whisk together 1/2 cup mayonnaise, 2 tbsp plain Greek yogurt, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to combine. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld before serving.

Plate two pieces of battered haddock with a generous portion of fresh fries and a scoop of creamy coleslaw. Add 2 lemon wedges and serve 1/4 cup tartar sauce alongside. Sprinkle chopped parsley over fish for garnish.

Optional: For an extra piece of haddock add an additional fillet prepared the same way (extra cost applies).