Non-VegetarianScottish cuisine Main Course

Scottish Fish Supper

Name: Scottish Fish Supper
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 4 pieces haddock fillets; 1000 g maris piper tatties (potatoes); 175 g Plain flour; 50 g cornflour; 1 tsp Baking powder; 250 ml cold scottish ale or sparkling water; 1.5 tsp Fine sea salt; 1.5 l Vegetable oil; 3 tbsp Malt vinegar

Crispy golden haddock fillet served alongside thick-cut fried tatties, seasoned with salt and vinegar for a classic Scottish chip shop supper.

🇬🇧United Kingdom· Central Belt

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 720 kcal

Ingredients

0 of 9 gathered

Servings

4 pieces haddock fillets — skinless and boneless, roughly 180g each
1000 g maris piper tatties (potatoes) — peeled and cut into 1.5cm thick chips
175 g Plain flour — plus 2 tbsp extra for dusting the fish
50 g cornflour — for extra crunch in the batter
1 tsp Baking powder — gives light aeration to the batter
250 ml cold scottish ale or sparkling water — chilled thoroughly
1½ tsp Fine sea salt — divided for batter and seasoning
1½ l Vegetable oil — or beef dripping for frying
3 tbsp Malt vinegar — for dressing before serving

Equipment

•Deep heavy-based pot or deep-fat fryer
•Slotted spoon or spider strainer
•Baking tray
•Greaseproof paper
•Whisk
•Cooking thermometer

Nutrition

Per serving, approximate

Calories: 720 kcal

Instructions

1
Peel the tatties and slice into thick chips roughly 1.5cm wide.
2
Rinse the cut chips in cold water, then pat thoroughly dry using a clean tea towel.
3
Whisk the plain flour, cornflour, baking powder, and half a teaspoon of salt together in a large bowl.
4
Pour in the chilled ale and whisk gently until a smooth batter forms, avoiding heavy over-mixing.
5
Heat the frying oil in a deep heavy pot on the hob to 140°C.
6
Par-fry the chips in batches for six minutes until soft but still pale, then drain on greaseproof paper.
7
Increase the oil temperature to 185°C.
8
Dust the haddock fillets in plain flour, then submerge them fully in the cold batter to coat.
9
Lower the battered haddock carefully into the hot oil, frying for five minutes until crisp and golden.
10
Transfer the cooked fish to a warm baking tray lined with greaseproof paper in a low oven.
11
Return the par-cooked chips to the 185°C oil for three minutes until deeply golden and crisp.
12
Drain the chips, combine with the fish, and sprinkle generously with salt and malt vinegar.