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

Servings: 4


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)


  1. 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.
  2. 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.
  3. 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.
  4. Place the washed potatoes into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  5. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
  6. Meanwhile, lay the haddock fillets on a sheet of kitchen paper and pat dry. Season lightly with a little sea salt.
  7. 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.
  8. 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.
  9. Dip into the batter, coating the entire fillet.
  10. 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.
  11. Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle with salt. Cover with greaseproof paper and keep hot
  12. 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.
  13. Serve immediately with the hot fish accompanied by your favorite condiment.