Nova Scotia Fish and Chips
Fresh haddock dipped in a light beer batter and deep-fried until crisp, served with thick-cut fries.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Deep fryer or heavy pot
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 28 g
- carbs
- 58 g
- protein
- 34 g
- calories
- 620
Instructions
- 1
Heat the oil to 160C (325F) and fry the chips in batches for 5-6 minutes until soft but pale; drain and set aside.
- 2
Raise the oil temperature to 190C (375F).
- 3
Whisk together 150 g flour, cornstarch, baking powder and salt, then whisk in the cold beer to make a smooth, thin batter.
- 4
Dust the haddock fillets in the remaining 50 g flour, then dip into the batter, letting excess drip off.
- 5
Fry the battered fillets 2 at a time for 5-6 minutes, turning once, until deep golden and crisp.
- 6
Drain on a rack, then fry the par-cooked chips again at 190C for 2-3 minutes until crisp and golden.
- 7
Serve the fish and chips together hot, with malt vinegar and lemon on the side.
Chef's tips
Frying the chips twice, once low and slow and once hot and fast, is what gives them a crisp outside and soft inside.
Ingredient substitutions
- beer → sparkling water or soda water for an alcohol-free batter
- haddock → cod or pollock
Storage
Best eaten fresh; leftovers lose their crispness quickly.
Reheating
Reheat in a hot oven or air fryer to help recrisp; microwaving makes it soggy.
Common mistakes to avoid
- •Frying at too low a temperature, leaving the batter greasy
- •Skipping the double-fry on the chips, leaving them limp
Serving suggestions
Cooked Nova Scotia Fish and Chips?
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