Haddock & Chips Supreme
Crispy battered haddock served with thick-cut chips, a quintessential British pescatarian meal. Best enjoyed with a sprinkle of salt and vinegar.
40 minmediumBritishpescatariandinner
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Instructions
1. Peel and cut potatoes into thick chips. Rinse in cold water and pat dry. Fry in oil at 130°C for 5-7 minutes, then remove and drain.
2. Mix flour, baking powder, and salt. Gradually whisk in sparkling water to form a smooth batter.
3. Pat haddock fillets dry. Dip each fillet into the batter, ensuring it's fully coated.
4. Increase oil temperature to 180°C. Carefully lower battered fish into the hot oil and fry for 5-7 minutes, until golden brown and cooked through.
5. Fry the chips again at 180°C for 2-3 minutes until golden and crispy. Drain well and season with salt. Serve fish and chips immediately with vinegar.