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British Haddock Fish and Chips

British Haddock Fish and Chips

Haddock is a very popular fish known for its low fat content and tasteful meat.  It is sold fresh, canned, frozen, dried and smoked.  It is also one of the most common fish used in British fish and chips.  Here we take a traditional fish and chips recipe and add a little twist to it by adding beer.  The outcome will be the crispiest and best tasting fish and chips you’ve ever tried!

Serves 4


  • 2 pounds firm boneless white cod fillets, patted dry
  • 5 cups vegetable oil
  • 1 cup peanut oil
  • 1 cup flour
  • 1/4 cup rice flour or cornstarch
  • 1 egg
  • 1 1/4 cups beer
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper


  1. Heat the vegetable oil and peanut oil in a large, well-built saucepan at least twice as large as the measure of oil (12-cups).
  2. Whisk together flour and rice flour or cornstarch in a bowl.
  3. In a clean bowl, beat together egg, amber, beer, salt and white pepper, until smooth.
  4. Slowly whisk egg mixture into flour mixture.  Continue whisking until smooth.
  5. One at a time, dip fish fillets into batter.
  6. Deep-fry into batches into hot oil for 4 to 7 minutes, depending on size and thickness of fish.
  7. Fry the fish in small batches of 2 or 3 for them to avoid being soggy.
  8. Using long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.
  9. Fish is finished cooking when the color becomes golden brown.
  10. Drain excess oil onto paper toweling before serving.
  11. Serve along with French fries or potato chips.

Notes:  The carbonation in beer helps create a light, crispy crust and will give it a distinctive taste while the peanut oil will help prevent the oil from smoking.