Fried haddock with chips and tartar sauce
Binging with Babish · ♥ 45.2K likes · 2.1M views · 6 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup mayonnaise
- 1 whole lemon
- 1 tbsp fresh chopped parsley
- 2 tbsp fresh chopped dill
- 2 tsp freshly chopped tarragon
Combine the mayonnaise, lemon juice, parsley, dill and tarragon in a bowl.
Homemade tartar sauce
- ½ tsp Dijon mustard
Add the Dijon mustard and mix to the consistency of tartar sauce; cover and refrigerate up to three days, ideally overnight.
- 2 lb Yukon Golds
Peel the Yukon Golds and cut them into thick fries.
- heavily salted water
- 1 tbsp white vinegar (optional)
Boil the fries in heavily salted water, optionally spiked with a tablespoon of white vinegar, for eight to 12 minutes until very tender but not breaking apart.
- cod
Spread the boiled fries on a wire rack without overlapping and cool to room temperature, about 30 minutes.
Slice the fish across the grain into filets, pull the translucent pin bones with tweezers, running a finger along the filet to feel for sharp spots.
Break the fish into two to three inch wide filets; leave the thin tail piece longer and fry it first when the oil is hottest.
- ½ cup cornstarch
- 2 tbsp all-purpose flour
- kosher salt
For the dredge, whisk the cornstarch, all-purpose flour and kosher salt until evenly combined.
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp paprika
- ¼ tsp cayenne pepper
For the batter, whisk the flour, baking powder, paprika and cayenne until homogenous; hold the beer back until frying time.
Fish holds better than chips in a low oven: after 15 minutes at 250F the fish was still crispy and juicy while the potatoes had degraded, so fry the fish first.
Which to fry first
- 1½–2 cups light lager
Whisk one and a half cups of light lager into the flour mixture, adding more as needed for a paint-like consistency; keep it thin and loose.
Coat the fish generously in the dredge, shake off the excess and dunk it in the batter so no facet is uncoated.
- 2 quarts neutral flavored oil
Fry the fish five to eight minutes depending on thickness and how far the oil temperature drops; fish only needs to reach 145F.
Drain on paper towels or a wire rack and salt generously straight out of the oil.
Fry the parboiled chips two to four minutes, only to brown them; crank the heat as they go in because the oil can plummet by as much as 50 degrees.