Classic Fish & Chips with Haddock
Ever wake up wanting something deep-fried and delicious? This classic fish & chips with haddock really satisfies the craving. Haddock has a mildly sweet flavor with a delicate flake and stays moist which is just what’s needed to deep fry. Plus haddock provides a lean source of omega-3 fatty acids, proteins, and minerals.
The juicy fish fillets are encased in the mouth-watering batter. The best kind is the light, crispy batter, providing a perfect harmony of soft and crunchy – a crucial part of the eating experience.
Prep time: 20 minutes
The batter needs to rest for an additional 30 minutes before frying
Cook time: 20 minutes
For the Fish:
- 2 ounces/55 g all-purpose flour (divided)
- 2 ounces/55 g cornstarch
- 1 teaspoon baking powder
- Sea salt, to taste
- Black pepper, to taste
- 1/3 cup beer (dark beer)
- 1/3 cup sparkling water
- 4 (7-ounce) haddock fillets (sustainable Icelandic cod is a great alternative)
For the Chips:
- 2 pounds potatoes (peeled)
- 1 quart/1 L vegetable oil (or lard for frying)
- In a large bowl, mix all but 2 tablespoons of the flour (set aside) with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
- Meanwhile, cut the potatoes into 1/2-inch slices, then slice these into 1/2-inch-wide chips. Place the potatoes into a colander and rinse under cold running water.
- Place the washed potatoes into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
- Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
- Meanwhile, lay the haddock fillets on a sheet of kitchen paper and pat dry. Season lightly with a little sea salt.
- Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the potatoes a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side. They have transformed from potatoes to chips.
- Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each haddock fillet in the flour and shake off any excess.
- Dip into the batter, coating the entire fillet.
- Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle with salt. Cover with greaseproof paper and keep hot
- Heat the oil to 400 F then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
- Serve immediately with the hot fish accompanied by your favorite condiment.