Ingredients:

  • 4 large russet potatoes, peeled and cut into thick chips
  • 1 tablespoon olive oil
  • Salt, to taste
  • 4 haddock fillets, skinless and boneless
  • 1 cup all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 cup cold sparkling water
  • 1 teaspoon salt
  • Freshly cracked black pepper, to taste
  • Oil for frying (approximately 4 cups)

Instructions:

  1. Peel and cut potatoes into thick chips. Rinse in cold water to remove excess starch.
  2. Soak potatoes in water for 30 minutes to improve crispiness. Drain and dry thoroughly.
  3. Heat oil in a deep fryer or pot to 325°F (160°C).
  4. Fry chips in batches for 5-6 minutes until pale but not browned. Remove and drain on paper towels.
  5. In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper.
  6. Gradually add cold sparkling water, mixing until smooth.
  7. Dredge haddock fillets in the remaining flour, shaking off excess.
  8. Dip each fillet into the batter
  9. Heat oil to 375°F (190°C).
  10. Fry the battered haddock fillets in batches for 5-7 minutes or until golden brown. Drain on paper towels.
  11. Increase oil temperature to 375°F (190°C).
  12. Fry the par-cooked chips again for 3-4 minutes until golden and crispy. Drain and season with salt.
  13. Arrange crispy haddock and chips on plates. Serve hot with lemon wedges and tartar sauce.