Beer-Batter Fish & Bacon Cheddar Chips

Haddock fillets are coated in a light and crisp beer batter, then perched on a mound of bacon-studded cheesy fries and drizzled with a grainy mustard tartar sauce for a knock-your-socks-off fish & chips basket.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes (+ 2 hours chilling time)

Serves: 12

Ingredients

Tartar Sauce:

2 cups (16 oz) Hellmann’s Real Mayonnaise

1/2 cup (4 oz) stone-ground mustard

1/2 cup (4 oz) chopped sweet pickles

1/4 cup (2 oz) finely chopped onions

1/4 cup (0.2 oz) finely chopped dill

3 tbsp (1.5 oz) lemon juice or pickle juice

1 tsp (0.2 oz) granulated sugar

1/2 tsp (0.2 oz) salt

1/2 tsp (0.1 oz) pepper

Beer-Batter Fish:

3 cups (1 lb 0.5 oz) all-purpose flour, divided

2 tbsp (2.4 oz) salt, divided

2 tbsp (1.2 oz) pepper, divided

2 tbsp (1 oz) baking powder

1 tbsp (0.5 oz) garlic powder

1 tbsp (0.5 oz) paprika

2 cups (16 oz) lager or ale

12 Hiline Haddock Loin, 5 oz CF IQF

Assembly:

48 oz Cavendish Fries, 7/16 SC Kennebec Salt

4 cups (14 oz) shredded Cheddar cheese

3 cups (12 oz) crumbled cooked bacon

1 1/2 cups (4.2 oz) thinly sliced green onions

Instructions:

1. Tartar Sauce: Stir together mayonnaise, mustard, pickles, onions and dill; stir in lemon juice, sugar, salt and pepper. Cover tightly and refrigerate for at least 2 hours or up to 48 hours.

2. Beer-Batter Fish: Measure out 1 cup flour and set aside. Whisk together remaining flour, 1 tbsp each salt and pepper, baking powder, garlic powder and paprika; make well in center. Pour in beer; stir, adding up to 1 cup water, until thin batter is achieved (a few lumps are fine). Batter can be covered tightly and refrigerated for up to 4 hours.  

3. Assembly (To Order, 1 portion): Pat 1 fillet dry and season all over with some of the remaining salt and pepper. Dredge in reserved flour. Dip in batter; shake off excess. Drop into 375°F deep fryer. Cook, flipping once halfway through, for 5 to 6 minutes or until golden brown and crisp.

4. While fish is cooking, drop 4 oz fries into separate basket; fry for 4 to 5 minutes or until crisp and golden brown. Drain well. Toss fries with 1/3 cup shredded Cheddar and 1/4 cup bacon. Transfer to paper-lined basket and top with fried fish. Drizzle with 1/4 cup tartar sauce. Sprinkle with 2 tbsp green onions. Serve immediately.

Tips:

• Serve extra tartar sauce on the side with a kosher pickle.   
• Tartar sauce can used to make tuna salad for sandwiches and wraps.
• Offer a fun appetizer, Fish & Chips Sliders, by cutting fish into smaller portions before dipping in batter and frying, then serve on a soft roll with Tartar Sauce and Fries.

Nutrition Facts

Per 1/12 recipe

Per 1/12 of recipe

Calories 1220

Fat 88g

Saturated Fat 17g

Trans Fat 0.4g

Cholesterol 150mg

Sodium 3400mg

Carbohydrate 58g

Fibre 5g

Sugars 3g

Protein 50g

Made in partnership with:

Back to Recipes