Gastronomixs

Haddock and chips

Undoubtedly the most famous take-away meal in the UK. White fish deep-fried in a crispy beer batter with thick-cut chips.

Haddock and chips

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Ingredients

1

kg

haddock fillet (without skin)

5

g

mustard powder

 

 

orange zest (grated)

10

g

Icelandic salt

1

kg

beer batter

1

kg

potatoes (floury)

Preparation method

  • Cut the haddock into goujons (fine strips).
  • Marinade with Icelandic salt, mustard powder, and orange zest and leave to marinade for 10 minutes.
  • Make fries from the floury potatoes. Peel the potatoes, cut into the desired shape and deep fry once at 160°C and once at 180°C.
  • Prepare the beer batter and use it to coat the haddock. Fry at 175°C until golden brown.
  • Drain on kitchen towel.

Serving suggestions

  • As a snack or lunch dish.
  • As a hot dish with brown HP sauce, green pea purée, pickled onions, or gherkins.

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