New England Beer-Battered Haddock Fish and Chips

Why You’ll Love This Recipe

• Shatter-crisp beer batter that stays light and airy, thanks to cold lager and a touch of rice flour.
• Real hand-cut fries, double-fried for the classic chip-shop crunch.
• Bright, creamy tartar sauce and a crunchy slaw to balance the richness.
• Clear timing and temperatures so everything lands hot and perfectly cooked together.

Grocery List

• Produce: Russet potatoes, green cabbage, carrot, shallot, lemon, fresh dill or parsley
• Dairy: None
• Pantry: Haddock fillets, all-purpose flour, rice flour or cornstarch, baking powder, kosher salt, white pepper, black pepper, mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, dill pickles, capers, neutral frying oil, lager beer, malt vinegar

Full Ingredients

Beer-Battered Haddock

• 1.5 lb haddock fillets, skin removed, cut into 4–6 even pieces
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp white pepper
• 1/2 cup rice flour (or cornstarch) for dusting
• 2.5 qt (10 cups) neutral oil (canola or peanut) for frying

Beer Batter

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) rice flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 12 oz very cold lager (keep in fridge until using)
• 1 Tbsp vodka (optional, for extra-crisp batter)

Hand-Cut Fries

• 2 lb Russet potatoes (about 4 medium), peeled if desired
• 1 tsp kosher salt, plus more for seasoning

Tartar Sauce

• 3/4 cup mayonnaise
• 2 Tbsp finely chopped dill pickles
• 1 Tbsp capers, rinsed and chopped
• 1 Tbsp minced shallot
• 1 Tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 Tbsp chopped fresh dill or parsley
• 1/4 tsp sugar
• Pinch of black pepper

Creamy Coleslaw

• 4 cups finely shredded green cabbage
• 1 small carrot, grated
• 2 Tbsp minced red onion (optional)
• 1/3 cup mayonnaise
• 1 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1/4 tsp celery seed
• 1/4 tsp kosher salt, plus black pepper to taste

For Serving

• Lemon wedges
• Malt vinegar
• Flaky sea salt

Step-by-Step Instructions

Step 1: Prep the potatoes

Scrub (and peel if you like) the Russets. Cut into 3/8-inch sticks. Rinse under cold water until it runs mostly clear, then soak the sticks in a large bowl of cold water for 30 minutes to remove excess starch. Drain and dry very thoroughly with clean towels—any surface moisture will cause dangerous splattering and soggy fries.

Step 2: Make tartar sauce and slaw

In a small bowl, mix mayonnaise, chopped pickles, capers, shallot, lemon juice, Dijon, dill/parsley, sugar, and black pepper. Cover and refrigerate. In a medium bowl, toss cabbage, carrot, and red onion with mayonnaise, cider vinegar, Dijon, sugar, celery seed, salt, and pepper. Taste and adjust seasoning. Chill both while you fry for best flavor and texture.

Step 3: Start the first fry (325°F)

Pour 2.5 quarts oil into a deep Dutch oven or heavy pot, filling no more than halfway. Heat to 325°F. Working in 2–3 batches, fry the dried potatoes for 4–5 minutes per batch until pale, cooked through, and flexible with no browning. Drain on a wire rack set over a sheet pan. Let rest at least 20 minutes. Increase oil temperature to 360°F for the fish.

Step 4: Mix the beer batter

In a large bowl, whisk all-purpose flour, rice flour, baking powder, and salt. Pour in the very cold lager (and vodka, if using) and whisk just until a smooth, pourable batter forms—like heavy cream. Do not overmix. Keep the bowl chilled in the refrigerator for 10 minutes; cold batter equals a crisper crust.

Step 5: Season, dust, and batter the fish

Pat the haddock dry and season both sides with 1 tsp kosher salt and white pepper. Place 1/2 cup rice flour in a shallow dish and lightly dust each piece, shaking off excess. This dry coat helps the batter adhere and blister beautifully.

Step 6: Fry the fish (360°F)

With the oil at 360°F, dip a dusted fillet into the batter, let excess drip, then carefully lower it into the oil, holding for a second so it doesn’t stick to the bottom. Fry 2–3 pieces at a time, 4–6 minutes total, turning once, until deep golden, very crisp, and the fish registers 145°F inside. Transfer to a wire rack placed on a sheet pan and keep warm in a 200°F oven. Skim stray crumbs between batches.

Step 7: Finish the fries (375°F) and serve

Increase oil to 375°F. Fry the blanched potatoes in 2–3 batches for 2–3 minutes until golden and shatter-crisp. Drain on a rack and salt immediately. Serve fries with hot haddock, generous spoonfuls of tartar sauce and slaw, lemon wedges, and malt vinegar for splashing. Finish with a pinch of flaky salt.

Pro Tips

• Keep the batter cold: stash it in the fridge and dip fish right before frying for maximum bubbles and crunch.
• Rice flour does double duty—lightens the batter and makes a superior dusting flour for a crackly shell.
• Work in small batches to keep oil temperature steady; crowding drops heat and softens the crust.
• Use a clip-on thermometer and adjust the flame often; temperature control is the difference between greasy and great.
• Hold finished fish on a wire rack in a 200°F oven—never on paper towels, which trap steam and sog the crust.

Variations

• Gluten-free: Replace the all-purpose flour with a cup-for-cup gluten-free blend and confirm your beer is gluten-free (or use seltzer water).
• Different fish: Cod, pollock, or hake work beautifully—choose thick, flaky, mild white fish.
• Seasoned spin: Add 1/2 tsp Old Bay or 1/4 tsp paprika to the batter for a subtle spice note.

Storage & Make-Ahead

Best served immediately. Tartar sauce keeps 3 days refrigerated; slaw is best within 24 hours. Fries can be blanched (first fry) up to 24 hours ahead; cool, then refrigerate uncovered on a rack. Recrisp fries at 400°F for 5–8 minutes or by a quick fry. Leftover fish can be reheated on a rack at 400°F for 8–10 minutes; it will be good, though not as crisp as fresh.

Nutrition (per serving)

Approximate: 980 calories; 38 g protein; 85 g carbohydrates; 52 g fat; 9 g saturated fat; 1,550 mg sodium; 6 g fiber. Values will vary with oil absorption and exact portion sizes.