There is nothing quite like cooking a fish that you caught fresh from the ocean. Taking your catch from hook to table is a lot of fun, but also a lot of work! Which is why, when it comes time to cook that carefully caught fish, you want to make sure it’s done right. Although creating a healthy marinade or grilling your catch is always a good way to go, there is something to be said about that oh-so-delicious classic method of preparing fish: frying. Haddock is especially great for this, and if you’re using haddock, there are few recipes as famous as traditional fish and chips. Like any widely used recipe, there are many variations, but below you will find the building blocks for making a fish fry. From there, it’s up to you to find your own twist. Enjoy!
- deep fryer
- 2 large plates
- kitchen paper (or newspaper if you are an F&C purist)
- large mixing bowl
- 4 haddock fillets
- oil for frying
- 6 ounces white flour, plus more for dredging
- 1 lemon
- 1 can of beer, cold
- 3 russet potatoes
- 1 teaspoon baking soda
- seasoning to taste: salt, pepper, chili powder
How to Prep:
- Lay kitchen paper on counter near fryer.
- Set fryer to 350 degrees.
- Prep the potatoes by cutting them into thick, long fries.
- Pour a generous amount of flour onto one of the large plates.
- Dredge (cover all over) the fillets in the flour, making sure to get all surface areas. Set aside.
- In the mixing bowl, pour 6 oz flour, seasoning, and baking soda. Mix them together.
- Slowly add in the beer and mix as you go, until combination of ingredients is liquid enough to cover the fillets. Make sure there are no lumps.
- Add lemon to batter and stir again.
- Pour batter mixture onto plate.
- Drink leftover beer.
How to Cook:
- Place potatoes into hot oil and allow to cook until golden brown.
- Remove from oil and place on paper to drain.
- Take 1 fillet and coat it with the batter on plate.
- Immediately after doing so, put fillet in fryer (make sure the temperature is still at 350 degrees).
- Once it begins to crisp, add other fillets.
- Remove fillets individually as they crisp and become golden brown (about seven minutes).
- Place finished fillets on paper to drain.
Serve with malt vinegar and a lemon wedge.