Entree: United Kingdom – England - London & Southeast – Haddock and Chips (Crispy beer-battered fried haddock served with thick-cut fried potatoes and traditional condiments)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 4 haddock fillets, approx. 6 oz (170 g) each
- 1 1/2 cups (180 g) all-purpose flour, plus 1/4 cup (30 g) extra for dusting
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) fine sea salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg
- 12 fl oz (355 ml) cold pale ale or lager
- 2 lb (900 g) Maris Piper or Russet potatoes, peeled and cut into 3/4–1 in (2–2.5 cm) chips
- 1 1/2 qt (1.4 L) vegetable oil or other neutral frying oil
- 1/4 cup (60 ml) malt vinegar, for serving
- Lemon wedges for serving
- For tartare sauce:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) finely chopped cornichons or dill pickles
  - 1 tbsp (15 ml) capers, roughly chopped
  - 1 tbsp (15 ml) chopped fresh parsley
  - 1 tsp (5 ml) lemon juice
  - Salt and pepper to taste
- For mushy peas (optional):
  - 10 oz (285 g) frozen garden peas
  - 2 tbsp (30 ml) unsalted butter
  - 1 tbsp (15 ml) chopped fresh mint
  - Salt to taste

Instructions

1. Prepare the chips: rinse cut potatoes in cold water until water runs clear, then pat dry. Place chips in cold salted water and bring to a simmer for 3–5 minutes to remove excess starch, then drain and dry thoroughly.
2. Par-fry the chips: heat oil in a deep-fryer or heavy pot to 325°F (163°C). Fry the chips in batches for 4–5 minutes until just softened and pale. Remove to a wire rack and drain.
3. Make the batter: in a bowl whisk 1 1/2 cups (180 g) flour, baking powder, 1/2 tsp (2.5 g) salt, and pepper. Whisk in the egg, then gradually stir in the cold beer until a smooth, slightly thick batter forms. Chill briefly in the refrigerator while oil heats.
4. Heat oil for fish and finishing fry: raise oil temperature to 375°F (190°C).
5. Dust and batter fish: pat haddock fillets dry, season lightly with salt, dust each fillet with the extra 1/4 cup (30 g) flour to help batter adhere, then dip into the beer batter, coating completely.
6. Fry the fish: carefully lower battered fillets into the 375°F (190°C) oil and fry in batches for 5–7 minutes until batter is golden brown and fish is cooked through (internal temperature about 145°F / 63°C). Drain on a wire rack.
7. Finish the chips: return par-fried chips to the 375°F (190°C) oil and fry in batches for 3–4 minutes until golden and crisp. Drain and season with salt.
8. Prepare tartare sauce: combine mayonnaise, chopped pickles, capers, parsley, and lemon juice. Season to taste with salt and pepper.
9. Prepare mushy peas (optional): blanch frozen peas in boiling salted water for 2–3 minutes, drain, then mash with butter and chopped mint until slightly chunky. Season to taste.
10. Serve immediately: plate hot chips with battered haddock, offer malt vinegar and lemon wedges, and serve tartare sauce and mushy peas on the side.