Fish and Chips

Fish and Chips

 

 

 

         

 

 

 

 

 

This classic Fish & Chips recipe brings together simple ingredients to create a dish that's crispy, flavorful, and incredibly satisfying. Haddock serves as the star of the plate, offering a mild, flaky texture that pairs perfectly with a light and crispy beer batter. The batter combines all-purpose flour, baking powder, cornstarch, garlic powder, salt, and pepper with a lightly beaten egg and cold beer, creating a flavorful coating that fries up golden and crisp while keeping the fish tender and moist inside. Dredging the haddock in flour before dipping it into the batter helps create an even coating that clings beautifully to the fish during frying.

For the chips, high-starch, low-moisture Russet potatoes are sliced thin and soaked in cold water before frying, helping create that classic crispy exterior and tender interior. Once fried to golden perfection, the chips are lightly seasoned with salt and served alongside the battered haddock. A generous side of Heritage Harvest Tartar Sauce adds a creamy, tangy finish that complements the crispy fish and potatoes. Together, these simple ingredients create a timeless dish that's perfect for a casual restaurant menu, seafood special, or satisfying meal at home.

INGREDIENTS

• 1 1/4 cup all-purpose flour - 053330
• 1 teaspoon baking powder - 052886
• 2 Tablespoons cornstarch – 053199
• 1 teaspoon salt - 052613
• 1 teaspoon garlic powder - 181423
• ½ teaspoon pepper - 181404
• 1 large egg, lightly beaten – 193029
•  1 cup light beer (cold)
• extra flour for dredging
• 1 1/2 pounds  haddock, cut into 4 pieces and patted dry - 211616
• oil for frying - 054476
• For the Chips:
• 4 large Russet potatoes or other high starch/low moisture potato , peeled, sliced thinly and put in a large bowl of cold water until ready to fry - 191379
• salt for sprinkling - 052613
• oil for frying - 054476
• Heritage Harvest Tartar Sauce - 124368 

 

 

INSTRUCTIONS

·  To make the Fried Fish: Combine the flour, baking powder, cornstarch, salt, garlic powder, and pepper in a large flat bowl and sift together.  Add the egg and pour in the cold beer and whisk until smooth (use the batter immediately; do not let it rest for a while). In another large flat bowl, add some extra flour for dredging.

·  Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.

·  Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!) If you prefer an extra-thick coating, you can repeat the process of dredging the fish in flour, followed by the batter.  

·  Fry at 350 degrees. Carefully lower the fish into the oil, waiting a few seconds before releasing it to prevent it from sticking to the bottom.

·  Fry the fish in the deep fryer for 5-8 minutes or until nicely golden.

·  Serve with the chips and tartar sauce

 

Chips:

·  Fry the chips at 350 degrees for 3 minutes or until crispy.  Toss in Bourbon Smoked Sea Salt and serve.