The Spot's Fish & Chips Recipe
A White Spot tradition. Two pieces of crispy battered haddock. Served with your choice of side (extra charges may apply).
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
- 2
Heat the oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 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 surface, it’s ready.
- 3
Batter the haddock
Pat the haddock fillets dry with paper towels. Dip each fillet into the batter, ensuring it is fully coated.
- 4
Fry the fish
Carefully lower the battered haddock fillets into the hot oil, cooking them for about 4-5 minutes on each side, or until golden brown and crispy. Do not overcrowd the pot; fry in batches if necessary.
- 5
Drain and serve
Once cooked, remove the fish from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Serve hot with your choice of side.
