Classic Fish & Chips with Haddock

There's nothing quite like indulging in a comforting plate of deep-fried food, especially when it’s as irresistible as this classic fish & chips recipe featuring haddock. Haddock offers a mild sweetness with its delicate flakes, staying moist even after being fried, making it an ideal choice for this dish. Plus, it's packed with lean protein and omega-3 fatty acids, along with essential minerals.

The tender fish fillets are perfectly encased in a light and crispy batter, creating a delightful balance of textures—soft on the inside and crunchy on the outside. This is truly the heart of the dish, delivering a satisfying crunch with every bite.

Prep Time: 20 minutes

The batter requires at least 30 minutes to rest before frying.

Cook Time: 20 minutes

Servings: 4

Ingredients

For the Fish:

• 2 oz (55 g) all-purpose flour (reserve 2 tbsp for later use)
• 2 oz (55 g) cornstarch
• 1 tsp baking powder
• Sea salt, to taste
• Black pepper, to taste
• â…“ cup dark beer
• â…“ cup sparkling water
• 4 (7-oz) haddock fillets (Icelandic cod is a great alternative)

For the Chips:

• 2 lbs peeled potatoes, cut into fries
• 1 qt (1 L) vegetable oil or lard for frying

Instructions

1. In a large bowl, combine 1.5 oz (40 g) of flour, cornstarch, baking powder, a pinch of salt, and black pepper. Whisk continuously while adding beer and sparkling water. Mix until the batter is thick and smooth. Let it rest in the fridge for 30 minutes to an hour.
2. While the batter rests, slice the potatoes into thin fries. Rinse them thoroughly under cold water to remove excess starch.
3. Boil the rinsed potatoes in a pot of cold water until slightly tender, about 3-4 minutes. Drain well using a colander and pat dry with paper towels. Store in the fridge until ready to fry.
4. Pat the haddock fillets dry with paper towels and season lightly with salt. Place the remaining 2 tbsp of flour in a shallow bowl for coating.
5. Heat the oil to 350°F in a deep fryer or heavy pot. Fry the potato fries in small batches for about 2 minutes without browning. Remove and let them cool. These will now be your chips.
6. Once the oil returns to 350°F, coat each fillet in the reserved flour, shaking off any excess. Dip them into the batter, ensuring full coverage.
7. Fry the battered fillets for about 8 minutes, flipping occasionally, until golden and crispy. Remove and drain on paper towels. Season with salt and cover with parchment paper to keep warm.
8. Heat the oil back up to 400°F and fry the chips until golden and crispy, about 5 minutes. Drain and season with salt.
9. Serve immediately with the hot fish and your favorite condiments!