Scottish Fish & Chips

How to make Scottish Fish and Chips.

Ingredients: Serves 4-6

  • 3 lbs haddock or cod fillets
  • 6 large potatoes
  • Paxo golden breadcrumbs
  • 1 Tbsp white vinegar
  • 200 g (1 ¼ cups) flour
  • about 235 ml (1 cup) water
  • 1 Tbsp milk
  • ¼ tsp baking soda
  • 2 tsp salt
  • oil (olive and sunflower, or tallow) to deep fry the fish and chips
  • pickled onions, to serve
  • malt vinegar, to serve


Marinate the Fish:

  1. Place the fish in a bowl and fill with water just to cover the fish.
  2. Remove the fish and add the salt and vinegar.
  3. Stir to dissolve the salt.
  4. Put the fish back into the brine and allow to marinate for one hour at room temperature.
  5. Afterwards, remove the fish and put it on a rack to dry. 

Cut and Soak the Chips:

  1. Peel and cut the potatoes into chunky, thick chips and put into a bowl of cold water.
  2. Be sure to cover all of the potatoes.

Prepare the Batter and Fish Dressing:

  1. Put the flour and baking soda into a bowl and stir with a whisk.
  2. Make a well in the centre.
  3. Mix the milk and water together in a jug and pour into the dry ingredients.
  4. Whisk into a batter and keep whisking until a thick consistency is formed.
  5. It shouldn’t be so runny that if falls off the whisk quickly, but not so thick that it doesn’t want to drip at all.
  6. The batter is a good consistency, when it flows smoothly, but slowly.
  7. Pour some into a tray, or plate, where you can batter the fish easily.
  8. Put some of the Paxo fish dressing in another tray or plate.

Prepare the Chips:

  1. Dry the chips well after taking them out of the water.
  2. You have some options when it comes to preparing the chips.
  3. You can fry them in the oil where you will fry the fish, then heat them up just before you’re finished frying the fish (in the oven or an air fryer).
  4. Or you can simply make the chips in the oven or air fryer, or fry them in a separate pot or deep fryer.
  5. If frying, fry the chips for about 5 or 6 minutes, then remove them from the oil, let the oil heat up again, then add the chips back in to finish cooking.
  6. It makes them more crispy and delicious this way.

Prepare the Fish:

  1. In a large pot, or wok, heat the oil to about 360 F (180 C). 
  2. Pat the haddock fillets completely dry with some paper towel.
  3. If they are too large, cut them to the size you desire.
  4. Cut a little piece of fish, dip it in batter and fish dressing and fry it in the oil when it’s ready.
  5. This will test the temperature of the oil and you can taste the fish to see if it needs more salt.
  6. Using your fingers, dip the fish into the batter and allow some to drip off before placing into the Paxo golden breadcrumbs.
  7. Shake the tray a little to make sure the bottom is completely covered.
  8. Sprinkle some fish dressing (from the canister) on top of the fish.
  9. Coat the entire fillet.
  10. Using your fingers, lift the haddock and allow the loose crumbs to fall off and quickly, but carefully, and gently, lower the fish into the oil.
  11. The fish should fry for about 3 minutes each side.
  12. Use a slotted skimmer and another tool to gently turn the fish over.
  13. If you’ve done the batter and breading correctly, it will not come off the fish.
  14. Use the slotted skimmer to take out the fish but allow the oil to drip off before placing on a paper towel lined plate or tray.
  15. Continue with the rest of the fish.
  16. When the fish and chips are fried, it’s time to serve them.

Serving the Fish and Chips:

  1. Don’t forget to salt the chips.
  2. For an authentic touch, put some parchment paper in a piece of newspaper and serve the fish, chips and onions on top of the parchment.
  3. Douse with malt vinegar and enjoy!
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