Description
This recipe is one my great-grandmother made almost every Friday night! Flavorful and easy.
Ingredients
- FOR THE BATTER:
- 1 cup Pancake Or Waffle Batter Mix (I Use Hungry Jack Mix)
- ¼ cups Buttermilk
- 1 whole Egg, Beaten
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 2 whole Yukon Gold Potatoes (washed, Sliced Thin)
- 4 whole Fresh Haddock Fillets (2″ Thick)
- FOR THE SAUCE:
- ¼ cups Mayonnaise
- 2 Tablespoons Sweet Pickle Relish
- 3 Tablespoons Ketchup
Preparation
Preheat oven to 400 F.
In a mixing bowl add pancake/waffle batter mix, buttermilk, egg, salt and black pepper. Stir well to combine, set aside.
Using a mandoline or sharp knife thinly slice potatoes. Place them in a bowl of fresh cold water and set aside.
In a small bowl add mayonnaise, sweet pickle relish and ketchup and stir to combine. Cover with plastic wrap and refrigerate until ready to serve.
Liberally spray two rimmed sheet pans with your favorite cooking spray. You’ll use one sheet pan for the potatoes (chips) the other for the battered haddock (fish).
Coat the haddock fillets in the batter and place on greased sheet pan. Put the pan of battered fish in the oven.
Remove potatoes from water and dry them on paper towels or a kitchen towel. Add the potatoes into the batter and one by one coat each slice and place on the second sheet pan. Put that sheet pan in the oven with the pan of fish.
Check the potatoes after 12 minutes (they will crisp and bake up first). When golden in color remove potatoes (chips) from oven. Allow fish to cook until golden (this usually takes 18-20 minutes total bake time). When they are golden and crisp remove the pan of fish from the oven.
Serve fish and chips with sauce and enjoy!
