Haddock Fillets
Haddock and chips
Ingredients
* sunflower oil, for deep-frying
For the fish
* 225g plain flour
* 1.2 litres verycold water
* 2 tsp Baking powder
* 3 tbsp Malt vinegar
* 2 large haddock fillets, skin and bones removed
* plain flour, for dusting
For the chips
* 900 g Maris Piper potatoes, peeled
To serve
* vinegar
* lemon wedges
* mushy Peas
* ketchup
Method
1. Preheat the oven to 150C/Gas 2 and preheat the oil in the deep fat fryer to 190 degrees C.
2. For the fish: sift the flour, baking powder and a pinch of salt into a large bowl and whisk in the water and vinegar to give a thick batter, adding a little extra water if it seems too thick. It should be the consistency of very thick double cream, coating the back of a wooden spoon. Keep chilled until needed.
3. Cut the haddock fillets in half and season with salt and pepper. Lightly dust them with some plain flour, then dip them into the batter mix, one at a time.
4. Carefully place 2 of the fillets in the hot fat and cook for 3-4 minutes or until golden brown and crispy. Remove from the pan and keep warm in the oven while you cook the remaining 2 fillets in the same way.
5. For the chips: Cut the potatoes into even sized chips. Parboil them in boiling water for about 5 minutes. Drain and dry well with a clean tea towel or kitchen roll until completely dry.
6. Put the chips in the deep-fat fryer basket and carefully lower into the hot sunflower oil. After a couple of minutes give them a shake and to see if they\\\'re ready - they should be crisp on the outside and soft and fluffy on the inside.
7. Drain the chips and leave to cool slightly on greaseproof paper. Serve with the battered haddock fillets, lashings of salt and vinegar, a wedge of lemon, a serving of mushy peas and a dollop of ketchup.
*Images and recipes kindly donated by the Seafish Authority*
