Battered Haddock

Name: Battered Haddock
Prep time: 10 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Fish & Chips
Ingredients: Self-raising Flour — 150 g; Cornflour — 50 g; Salt — ½ tsp; Baking Powder — ½ tsp; Cold Water — 200 ml; Haddock Fillets — 2; Salt — To taste; Flour — For dusting; Oil — For frying

This authentic chip-shop style battered haddock features a succulent, flaky white fish fillet encased in a wonderfully light, crispy, and bubbly batter. Fried to a golden perfection, this traditional British seaside favourite delivers an unbeatable crunch that contrasts deliciously with the tender fish inside, creating a comforting classic that is remarkably easy to recreate at home.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Using a combination of self-raising flour and baking powder creates the essential rising agents needed to achieve that classic, airy, and puffy chip-shop batter texture.

The addition of cornflour helps lighten the batter further, ensuring a crisp exterior that shatters delicately with every bite rather than turning heavy or chewy.

Always dust the salted fish fillets lightly with plain flour before dipping them into the wet batter; this crucial barrier ensures the batter grips the fish securely and prevents it from sliding off in the hot oil.

Maintain the frying oil at a stable 170°C; dropping battered fish into oil that is too cool will result in greasy, soggy batter, while oil that is too hot will brown the outside before the fish cooks through.

While haddock is the traditional choice, this versatile batter recipe works equally well with cod, coley, or any firm white fish of your choice.

Make Batter
Whisk together the self-raising flour, cornflour, salt, and baking powder in a large bowl, then gradually pour in cold water while whisking until a smooth, thick batter forms.

Prepare Fish
Season the haddock fillets generously with salt on all sides, then dust them lightly with flour, shaking off any excess.

Coat
Dip each floured fish fillet into the batter, ensuring it is thoroughly coated and allowing any excess to drip off gently.

Fry
Carefully lower the battered fish into hot oil heated to 170°C and fry for 4 to 5 minutes until the batter is puffed, crisp, and beautifully golden brown.

Drain and Serve
Remove the fish from the fryer, let excess oil drain off on kitchen paper or a wire rack, and serve immediately with chips, mushy peas, and a traditional splash of salt and vinegar.