Classic Fish & Chips with Haddock

There's nothing quite like the satisfying crunch of perfectly fried fish paired with crispy chips. This classic dish featuring haddock hits the spot every time. Haddock offers a mild sweetness with its delicate flakes, making it ideal for deep frying while retaining moisture. Plus, it’s a lean source of omega-3 fatty acids, protein, and essential minerals.

The secret to this dish lies in the batter, which wraps around the tender fish fillets, creating a harmonious blend of softness and crispiness. A light and airy batter ensures that the fish remains juicy inside while developing a satisfying crunch on the outside.

Prep Time: 20 minutes

The batter requires at least 30 minutes of resting time before frying.

Cook Time: 20 minutes

Servings: 4

Ingredients

For the Fish:

• 2 ounces (55 g) all-purpose flour (divide evenly)
• 2 ounces (55 g) cornstarch
• 1 teaspoon baking powder
• Sea salt, to taste
• Black pepper, to taste
• 1/3 cup beer (dark beer works well)
• 1/3 cup sparkling water
• 4 (7-ounce) haddock fillets (Icelandic cod is a good substitute)

For the Chips:

• 2 pounds peeled potatoes, sliced into 1/2-inch thick chips
• 1 quart (1 L) vegetable oil (or lard for frying)

Instructions

1. In a large bowl, combine all but 2 tablespoons of the flour with the cornstarch and baking powder. Season lightly with salt and pepper.
2. Using a fork, whisk continuously as you add the beer and sparkling water to the flour mixture. Mix until you achieve a thick, smooth batter. Place the batter in the fridge to rest for at least 30 minutes.
3. While the batter rests, peel and slice the potatoes into 1/2-inch thick chips. Rinse them thoroughly under cold water to remove excess starch.
4. Place the rinsed potatoes in a pot of cold water and bring to a gentle boil. Simmer for 3 to 4 minutes until slightly softened. Drain and pat dry with kitchen towels. Store in the fridge until ready to fry.
5. Pat the haddock fillets dry with kitchen towels and season lightly with salt.
6. Heat the oil to 350°F in a deep fryer or large saucepan. Fry the potato chips in small batches for about 2 minutes, ensuring they don’t brown. Remove and set aside. These are now your chips!
7. Put the reserved 2 tablespoons of flour in a shallow bowl. Coat each haddock fillet in flour, shaking off any excess.
8. Next, dip the fillets into the batter, ensuring they’re fully coated.
9. Check the oil temperature—it should still be 350°F. Gently place the battered fillets into the hot oil and fry for about 8 minutes, flipping occasionally, until the batter is golden and crispy.
10. Remove the fillets from the oil, drain on paper towels, and sprinkle with salt. Cover with parchment paper to keep warm.
11. Reheat the oil to 400°F and fry the chips again for about 5 minutes until golden and crispy. Remove, drain, and season with salt.
12. Serve immediately with your favorite condiments alongside the crispy fish and chips.