All Recipes

Homemade Fish Fillets and Hashbrowns

Seafood

2 Hours

European

Fish & chips, but better! Crispy beer battered fish is served up with insanely good homemade hash browns (trust us, 100% worth the effort) and a spicy sriracha mayo to bring it all together. We use Hook Line & Sinker in the fish batter and flour mix, ensuring an epic flavour and a major crunch. It’s crispy, soft, smooth, flaky, golden and deeply satisfying. You might never go back to the chippy again!

ingredients

Hashbrowns:

4 medium Maris Piper potatoes
2 tbsp cornflour
3 tbsp unsalted butter, melted
1 tbsp oil
1 tbsp Garlic Butter
300 ml oil for frying
Maldon salt to serve

For the fish:

50g cornflour
200g plain flour (+ extra to coat the fish fillets)
2 tbsp Hook, Line & Sinker
350ml real ale
2 tbsp white wine vinegar
600g thick white fish fillets (cod or haddock)
Oil for frying

To serve:

Micro greens/chives/herbs
Angus & Oink Sriracha Mayo

Buy the items

Hook Line & Sinker Rub

210g £8.99

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Garlic Butter Seasoning

200g £8.99

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Sriracha Seasoning

215g £8.99

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Directions

Make the hashbrowns: Place the potatoes in a large saucepan and cover with cold water. Place over a high heat and bring to the boil. Turn down the heat and simmer for 15 minutes until the potatoes are tender but still a little firm. Drain and leave to cool for 15 minutes.
Grate the potatoes into a bowl and sprinkle over the cornflour, stirring to coat. To the same bowl, add the melted butter, oil and Garlic Butter seasoning and stir to combine.
Split the potato mixture into 8 portions and shape each one into a pattie, around 1cm thick.Transfer to a lined baking tray and freeze for at least 1 hour (you can prep and freeze until ready to cook).
Heat the oil in a large deep frying pan over a high heat. Submerge the hashbrowns in the oil - 4 at a time - until golden and crispy (around 6-8 minutes) turning halfway through cooking. Remove from the pan and place on a plate lined with kitchen roll. Place in a low oven to keep warm while you cook the second batch.
Prep the fish batter: Mix the cornflour, 1 tbsp of Hook, Line & Sinker seasoning and plain flour together in a large bowl. Make a well in the centre and whisk in the ale and vinegar. Beat until you get a smooth batter.
Place the oil in a deep pan (or deep fat fryer) and heat to 180C.
Put the flour on a plate and mix in the remaining 1 tbsp of Hook, Line & Sinker seasoning. Add the fish fillets and smother thoroughly in the seasoned flour to coat.
Dip the fish fillets into the batter until thoroughly coated, then gently lower into the oil, cooking for 5-6 minutes until golden and crispy. Transfer to a plate lined with kitchen paper to absorb any excess oil and cook the rest of the fish in the same way.
Serve the hashbrowns and fish fillets on a large tray with pickled red onion, herbs, and a side of Sriracha mayo.

Tip:

Freezing the hashbrowns not only helps you get ahead, it also removes excess moisture, helping to hold them together when frying and creating a fluffier inside and a crispier outside.