When my wife and I were in Bridport, UK in April, we walked down to the pier with utter determination to try legitimate English Fish n’ Chips. There were three huts to choose from though, and we were immediately faced with a “What’s Behind Door #2?” type dilemma. Well, we picked the hut with the smallest line (which, in retrospect was probably a risky choice…but when we told our Brother-in-Law about it, he confirmed that we miraculously picked correctly), and went for it. It was incredible. The golden brown crispy layer encasing a perfectly cooked flaky and tender piece of fish. However, as good as it was, we have a general aversion to deep fried food (especially when not on vacation where we’re burning off tons of calories hiking). So, here’s my attempt to make a healthier version of Fish n’ Chips. For this, we will be pan frying in a little layer of oil, using a tempura batter, and swapping out the French fries for Roasted Yellow Bean “French Fries.” I hope you enjoy!
Time: 30 Minutes
- For the Fish:
- Haddock Fillets. Cod would work well here too, and is also traditionally used.
- Salt and Pepper
- For the Batter (this should work for 4-5 fillets. Scale up or down based on your quantities of fish):
- Store Bought Tempura Batter OR
- 1/2 cup of Flour
- 1/2 tablespoon of Corn Starch
- A pinch of Baking Soda
- 1/2 cup of Cold Water
- For the Tartar Sauce:
- Pickle Relish (I prefer Dill)
- A squirt of Lemon Juice
- A pinch of black pepper
- Any herbs you like (chopped parsley or dill are good in here as optional additions)
- Sprinkle a little salt and pepper on each side of your haddock fillets, and set them aside while you turn your attention to your batter:
- Either follow the instructions on the side of your tempura batter box OR
- Whisk together all of your dry ingredients
- Slowly add in your water while constantly whisking (to avoid clumping) until you have a nice smooth batter
- Heat a large heavy bottomed pan (I’m definitely using Cast Iron here), and add in some oil.
- When the oil is hot, coat your fish with your batter, and carefully place each fillet in your pan. Don’t be tempted to try to move them around once they’re in the pan.
- After about 4 minutes, flip your fish. They should be nice and golden brown on the (new) top side. Let them go for another 4 minutes (add a little more oil to the pan if you need)
- While the fish cooks, turn your attention to the sauce (I like mine extra pickly, so I use equal parts mayo to relish):
- Fold your relish and mayo together, and add in your herbs, pepper, and lemon juice. Stir to combine.
- When the fish is crispy and golden brown on all sides, you’re done!
- Plate, devour, and enjoy!