Classic Fish & Chips with Haddock

There's something undeniably comforting about indulging in a plate of crispy, golden fish and chips. This recipe brings together the tender flakes of haddock with a perfectly balanced batter, creating a dish that's both satisfying and flavorful. Haddock is known for its mild sweetness and delicate texture, making it ideal for deep frying. It also offers a healthy dose of omega-3 fatty acids, protein, and essential minerals.

The star of this dish is undoubtedly the batter. A light and crispy batter is key to achieving that perfect balance of soft, melt-in-your-mouth fish encased in a crunchy exterior. This combination is what truly makes fish and chips unforgettable.

Prep Time: 20 minutes

The batter needs to rest for an additional 30 minutes before frying.

Cook Time: 20 minutes

Servings: 4

Ingredients

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)

Instructions

1. In a large bowl, combine all but 2 tablespoons of the flour (reserve this separately), along with the cornstarch and baking powder. Season lightly with a pinch of salt and pepper.
2. Using a fork, whisk continuously as you gradually add the beer and sparkling water to the flour mixture. Mix until you achieve a thick, smooth batter. Cover the bowl and refrigerate the batter for at least 30 minutes to allow it to rest.
3. While the batter rests, peel and slice the potatoes into 1/2-inch-thick strips, then cut these into chip-sized pieces. Rinse the potato slices under cold running water to remove excess starch.
4. Place the rinsed potatoes in a pot of cold water. Bring the water to a gentle boil and simmer for 3 to 4 minutes. Drain the potatoes thoroughly using a colander and pat them dry with kitchen paper. Store them in the refrigerator, covered with more kitchen paper, until ready to fry.
5. Meanwhile, lay the haddock fillets on a sheet of kitchen paper and gently pat them dry. Season lightly with sea salt.
6. Heat the oil to 350°F in a deep-fat fryer or a large, deep saucepan. Fry the potato chips in small batches, ensuring they don't brown. Once the chips are partially cooked, remove them from the oil and set them aside to cool slightly.
7. Pour the reserved 2 tablespoons of flour into a shallow bowl. Coat each haddock fillet in the flour, shaking off any excess.
8. Next, dip the floured fillets into the batter, ensuring they're fully coated. Check that the oil temperature remains at 350°F.
9. Gently lower the battered fillets into the hot oil. Fry for about 8 minutes, turning occasionally, until the batter is crisp and golden. Remove the fillets from the oil and drain on kitchen paper. Season with salt and cover with greaseproof paper to keep warm.
10. Reheat the oil to 400°F. Fry the pre-cooked chips in batches until they're golden and crispy, about 5 minutes. Remove them from the oil, drain, and season with salt.
11. Serve immediately, accompanied by your favorite condiments. Enjoy this classic dish while it's hot!