Kettle Chip Haddock



  • 4-5 Toppits Haddock Fillets

  • 1 12 oz can beer

  • 1 ½ cups flour

  • ½ tsp. Kosher salt

  • 1 tsp. paprika

  • 1 tsp. salmon seasoning

  • 2 eggs

  • 2 cups flour for dredging

  • 3 (220g) bags of sea salt and malt vinegar potato chips, crushed



  1. Defrost haddock fillets and pat dry.  

  2. Pour the beer into a large bowl.  Sift the flour, salt, paprika and salmon seasoning into the beer.  Whisk in the eggs until the batter is light and frothy.  

  3. Dredge the haddock fillets into the flour, then dip them into the
    batter.  Make sure the fillets are well coated.  Shake off excess batter, then dip the fillets into the crushed salt & vinegar chips. 

  4. Put the haddock into a deep fryer.  Fry for 5 to 6 minutes or until golden brown.  Serve with French fries and lemon on the side.