Fried Fish With Smashed Chips Recipe

Name: Fried Fish With Smashed Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups all-purpose flour; 1 tablespoon baking powder; 2 cups wheat beer, cold, good quality; 2 lbs baby potatoes, red-skinned; fine sea salt; 6 tablespoons butter, unsalted, melted; pepper, freshly ground; vegetable oil, for deep-frying; 3 lbs haddock, center-cut, cut into thick strips; ⅓ cup parsley, roughly chopped; malt vinegar, for serving (optional)

Servings: persons

1 ⅔ cups all-purpose flour
1 tablespoon baking powder
2 cups wheat beer, cold, good quality
2 lbs baby potatoes, red-skinned
fine sea salt
6 tablespoons butter, unsalted, melted
pepper, freshly ground
vegetable oil, for deep-frying
3 lbs haddock, center-cut, cut into thick strips
⅓ cup parsley, roughly chopped
malt vinegar, for serving (optional)

1
Whisk the flour and baking powder ina medium bowl and make a well in the center.
2
Gradually whisk the beer into the well to make a smooth, thin batter.
3
Cover and refrigerate at least 1 hour.
4
(You can make the batter up to 12 hours in advance; it gets better the longer it sits.
5
).
6
Preheat the oven to 400 degrees.
7
Cover the potatoes with water in a medium pot and add a pinch of salt.
8
Bring to a boil over medium-heat and cook until fork-tender, about 20 minutes.
9
Drain and pat dry.
10
Toss the potatoes with the melted butter and spread on a baking sheet.
11
Slightly flatten each potato with a spatula(do not mash completely) and season with salt and pepper.
12
Roast in the oven until crisp and golden, 15 to 20 minutes.
13
Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees.
14
Season the fish all over with salt and pepper.
15
Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil Fry until evenly brown, turning with tongs, about 2 minutes per side.
16
Transfer to paper-towel-lined plate to drain.
17
Transfer the potatoes to bowls or plates along with the fried fish.
18
Sprinkle with the parsley and serve with malt vinegar, if desired.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ⅔ cups all-purpose flour, 1 tablespoon baking powder, 2 cups wheat beer, cold, good quality, 2 lbs baby potatoes, red-skinned, and more.

Yes, Fried Fish With Smashed Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Fish With Smashed Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions