Haddock Fish and Chips with Curry Tartar Sauce Recipe
This Haddock Fish and Chips Recipe keeps the fish classic by beer-battering and deep-frying it. But the secret is in the curry tartar sauce—a deeper flavor than the traditional that works for dipping both the fish and chips!
PREP TIME
4 hours
COOK TIME
20 mins
SERVINGS
4
Ingredients
Fried Fish
- 1 1/2 lbs haddock
- 1 12 oz. beer (amber lager like Yuengling)
- 1 egg
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp onion powder
- 1 1/2 tsp Old Bay
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne
- 1 cup plus 1 Tbsp cornstarch
- 2/3 cup flour, plus extra in a bowl for dredging fish
- Oil, for frying
Caro-Mi Copycat Coleslaw
- 1/2 white cabbage, shredded
- 1/2 red cabbage, shredded
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 2 tablespoons minced garlic
Curry Tartar Sauce
- 1 cup mayo
- 3/4ish cup sweet gherkins, diced
- Juice of 1 lemon
- 1/2ish Tbsp curry powder
- Salt
- Pepper
COOKING INSTRUCTIONS:
Haddock Fish and Chips with Curry Tartar Sauce
Fried Fish
- Combine beer, eggs, garlic powder, onion powder, Old Bay, baking powder, salt, pepper and cayenne. Then whisk in cornstarch.Then whisk in flour until batter is smooth and thick, similar to pancake batter.
- Heat oil in pot or pan to 350º. Working one at a time, dredge fish in flour, then coat with batter and immediately fry on both side for 4-6 minutes, or until golden brown. Place fried fish on parchment-lined tray. Serve with coleslaw and curry tartar sauce (recipes below) and chips, of course!
Caro-Mi Copycat Coleslaw
1. Mix all together and chill for at least 4 hours. Serve.
Curry Tartar Sauce
1. Mix all ingredients in bowl, then chill until ready to serve.
PAIRINGS:
Haddock Fish and Chips with Curry Tartar Sauce
Pale Ale
Sauvignon Blanc
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