Crispy Battered Haddock with Chunky Chips

Ingredients

• 4 haddock fillets (about 6 oz/170g each) 4 haddock fillets (about 6 oz/170g each)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, peeled and cut into thick chips 4 large potatoes, peeled and cut into thick chips
• Salt, to taste Salt, to taste
• Malt vinegar, for serving Malt vinegar, for serving
• Tartar sauce, for serving Tartar sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. 3.
   Gradually pour in the sparkling water while whisking, until a smooth batter forms. Set aside.
4. 4.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5. 5.
   Pat the haddock fillets dry with paper towels and season with salt and pepper.
6. 6.
   Dip each fillet into the batter, allowing any excess to drip off.
7. 7.
   Carefully place the battered fillets into the hot oil and fry for 4-5 minutes, until golden brown and crispy. Flip them halfway through cooking.
8. 8.
   Remove the fillets from the oil and place them on a wire rack to drain excess oil.
9. 9.
   Meanwhile, in a separate tray, toss the potato chips with a drizzle of vegetable oil and season with salt.
10. 10.
    Spread the chips in a single layer on a baking sheet and bake for 30-35 minutes, or until golden and crispy.
11. 11.
    Serve the crispy battered haddock fillets with the chunky chips, accompanied by tartar sauce and malt vinegar.

Treat your ingredients with care...

• Haddock fillets — Ensure the fillets are fresh and of high quality. Pat them dry before dipping in the batter to ensure a crispy coating.
• Sparkling water — The carbonation in sparkling water helps create a lighter batter. Make sure it is cold for the best results.
• Potatoes — Choose starchy potatoes like Russet or Maris Piper for the chunky chips. Soaking them in cold water for 30 minutes before baking will help remove excess starch and result in crispier chips.

Tips & Tricks

• For an extra crispy batter, refrigerate the coated haddock fillets for 15 minutes before frying.
• To prevent the chips from sticking together, spread them out on the baking sheet without overcrowding.
• For a healthier alternative, you can oven-bake the battered haddock fillets instead of deep-frying them.
• Experiment with different seasonings for the chips, such as paprika, garlic powder, or rosemary, to add extra flavor.
• If you prefer a tangier tartar sauce, add a squeeze of lemon juice or a dash of pickle relish.

Serving advice

Serve the Crispy Battered Haddock with Chunky Chips on a large platter, garnished with fresh parsley. Accompany it with a side of tartar sauce and malt vinegar for dipping. Serve with a wedge of lemon for an extra burst of citrus flavor.

Presentation advice

Arrange the golden-brown haddock fillets on one side of the platter, allowing the chunky chips to fill the other side. Place a small ramekin of tartar sauce in the center for easy access. Sprinkle some chopped parsley over the fish and chips for a pop of color.