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Homemade Haddock and Chips Recipe

Perfect for a gastropub experience at home.
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Recipe by


1 hr


Serves 2

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For the fish

  • 2 haddock fillets
  • 100g cornflour
  • 100g self-raising flour
  • 1 tsp baking powder
  • sea salt and black pepper to taste
  • 300ml fizzy water
  • seasoned plain flour for dusting
  • plenty of fresh veg oil for frying

For the chips

  • 500g potatoes, peeled


  • Step 1 : Prepare the potatoes

    Cut the potatoes into chunky chip shapes.

  • Step 2 : Prepare the batter

    Make the batter by mixing self-raising flour, cornflour, baking powder, salt and pepper in a bowl and whisking in the spring water until you have a smooth batter.

  • Step 3 : Fry the chips

    Heat the oil in a sturdy wok or deep-fat fryer to 120C. Fry the chips for 5 mins. Remove with a strainer and drain on kitchen paper.

  • Step 4 : Fry the fish

    Turn up the oil to 180C.

    Dip the fish in seasoned plain flour. Now dip in the batter, allow to drip off, then, holding the tail end, place in the hot oil. Use the strainer to prevent sinking, so that the batter fries evenly (about 4 mins). Cook until crisp and remove to kitchen paper.

  • Step 5 : Finish the chips

    Return the heat to 180C and place the half-cooked chips back in. Cook for 5 mins until golden and crispy.

  • Step 6 : To serve

    Remove, drain and serve with the fish and tartare sauce.