Falkland Haddock Fish and Chips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy battered haddock paired with golden potatoes, served with classic tartar sauce. This british-inspired seafood ready in about 45 minutes pairs haddock fillets, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 British cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Mix 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Whisk in 1/2 cup buttermilk to form a smooth batter.
  2. Step 2: Heat 2 cups vegetable oil in a deep pot to 350°F (175°C). Pat 1.5 pounds haddock fillets dry, dip in batter, and fry for 3-4 minutes per side until golden.
  3. Step 3: While fish fries, heat 2 cups vegetable oil to 350°F. Fry potato strips for 5-6 minutes until crispy. Drain and sprinkle with salt.
  4. Step 4: For tartar sauce, whisk 1/2 cup mayonnaise, 2 tablespoons chopped pickles, 1 tablespoon chopped dill, and 1 teaspoon lemon juice. Serve fish, chips, and tartar sauce together.

Frequently asked questions

How long does Falkland Haddock Fish and Chips take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Falkland Haddock Fish and Chips?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Falkland Haddock Fish and Chips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Falkland Haddock Fish and Chips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Falkland Haddock Fish and Chips?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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