Photo by @PlatePicSample
Harbour Fish Bar House Special
Indulge in the 'House Special' inspired by the iconic Harbour Fish Bar, where flaky white fish is perfectly fried to a golden crisp, paired with chunky chips and a tangy tartare sauce. This dish combines the savoury crunch of the batter with the soft, tender fish inside, enhanced by a touch of lemon and fresh herbs. The aroma of the frying fish will fill your kitchen, transporting you to a seaside holiday. This premium recipe ensures you can recreate the beloved classic at home, with a few chef's secrets for that perfect finish.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Batter
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
15 minStart by preparing all your ingredients: cut the fish fillets into four even pieces, peel and slice the potatoes into chunky chips, and chop the parsley. Measure out all the dry batter ingredients into a large mixing bowl. Having everything ready before cooking ensures smooth execution.
💡 Tip: Keep the fish fillets cold in the fridge until just before frying to ensure a crisp batter.
Preheat Oil and Prepare Chips
8 minIn a large heavy-bottomed frying pan, heat the vegetable oil to 180°C. While the oil is heating, pat the potato chips dry with a clean kitchen towel and season with salt and pepper. Fry the chips in batches until golden and crispy, about 8 minutes per batch.
💡 Tip: Use a kitchen thermometer to maintain the oil temperature; too hot and the food burns, too cool and it absorbs oil.
Make the Batter
10 minWhile the chips are frying, prepare the batter by whisking together the self-raising flour, baking powder, and salt in a bowl. Gradually add the cold sparkling water, whisking until smooth and the consistency of thick cream.
💡 Tip: Cold sparkling water helps create a light, airy batter.
Prepare the Fish
5 minRemove the fish from the fridge and lightly season with salt, pepper, and paprika. Dip each piece into the batter, ensuring it's completely coated just before frying.
💡 Tip: Ensure the fish is completely dry before battering for best results.
Fry the Fish
6 minOnce the chips are done, reheat the oil to 180°C if needed. Carefully place the battered fish into the hot oil and fry for approximately 5-6 minutes until golden brown and crispy. Do this in batches to avoid overcrowding the pan.
💡 Tip: Use a slotted spoon to remove the fish, ensuring excess oil drains off.
Prepare Tartare Sauce
5 minWhile the fish is frying, mix together 100g of mayonnaise, 1 tbsp of chopped capers, 1 tbsp of chopped gherkins, and 1 tsp of lemon juice in a small bowl. Season with a pinch of salt and pepper.
💡 Tip: For a twist, add a pinch of dill to the sauce for extra freshness.
Rest and Serve
3 minOnce fried, place the fish on a wire rack over a baking tray to rest for a few minutes, allowing any excess oil to drain off. During this time, arrange the chips on plates, ready for serving.
💡 Tip: Resting helps maintain the crispiness of the batter.
Garnish and Present
3 minGarnish each plate with fresh parsley leaves and lemon wedges. Serve the fish alongside the chips, with a generous dollop of tartare sauce.
💡 Tip: A sprinkle of coarse sea salt over the fish just before serving enhances the flavour.
💡 Pro Tips
- ✓ For extra crispy batter, ensure the oil is at the correct temperature before frying.
- ✓ Avoid overcrowding the frying pan to maintain consistent oil temperature.
- ✓ The fish is perfectly cooked when it's opaque and flakes easily with a fork.
- ✓ The batter can be made a few hours in advance and stored in the fridge.
- ✓ Fish and chips are best eaten fresh, but leftovers can be reheated in the oven to regain some crispiness.
- ✓ Present the dish on a newspaper-lined plate for an authentic touch.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic