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Fish? Answered

Dose anyone have a good recipe for Fish and chips using Haddock   



Best Answer 7 years ago

I've deleted my previous answer, here's a more polite one. Apologies.

You can find many such recipes using Google: haddock fish and chips recipe is what I used. If you start typing just "haddock" it'll give you suggested searches that other people have done.

You'll have to evaluate for yourself which recipes are "good" :-)

Refried French fries? Huh, I learn something new all the time. Thanks Lemonie!

Ok...No offense intended. I've never had true "chips". The closest I can claim is the ones from "Arthur Treachers' Fish n Chips".I thought chips were the English equivalent of fat French fries, since that's all the ones from Aurthur Treachers' really were. In any case, it sounds like an interesting way to make potatoes.

They are fatter than e.g. fast-food fries but originated in France / Belgium. Belgian frites are double-fried for extra crspy on the outside.
With chips you want a good amount of potato inside, crispy outside.


So that's what makes "chips" chips... I had always thought it was one of those US/UK vernacular things (aside from the size element), but I'm starting to see that the crunch for you folks is a bit more than we're used to here. Even Arthur Treachers' chips are pretty much single-dip, barely crusty (when they have any crustigoodness) French fries by any other name.

I expect if one tried that recipe with fast-food, aka American style fries, he'd have potato sticks rather than tasty fries. They sound awfully good though. I'll have to try it in the near future. I usually just make thick potato chips (~1/4" thick) in the oven when I get a craving, even if they don't have quite as much of the deep fried crisp outside as it seems chips do in the UK, but this sounds too good to pass up and seems worth hauling out the rarely used deep fat frier for a spin..

thanks again

If we're going off on a chip related detour....try cooking at 80C until soft, draining, chilling until cold THEN refrying.


Do you mean to boil the potatoes (or simmer) til soft, then chill, slice, and fry?

Make thick chips, wash and chill, drain dry, cook til soft, chill again until ready to fry at high temperature.

Its a LOT of faffing around but the chips are like little fluffy clouds with crispy shells. ....


Sweet. I'd never thought of precooking the potato prior to hot dipping. Here, we usually just slice thin (maybe that's why?), harden them off in cold water, then they go directly into the fat. This is one of those tips that makes this site for me.

Its said that thicker is better too, because much less oil is absorbed into the fry.

The Quest for the Perfect Chip is a lifelong journey.


The last time I heated oil the hob-failed spectacularly and burned a hole in the pan (of oil)...


Yes the arcing threw it about a bit... some drops of oily spray reached the ceiling.


Do you mind me asking you how you did that?

You do know what my answer would have been, if not for your second message, right? :-D