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Harborside Fish & Chips inspired by Jimmy's Harborside
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Inspired by Jimmy's Harborside

Harborside Fish & Chips

Main Course
This classic dish features beer-battered haddock fried to golden perfection, served with crispy hand-cut fries. The light, airy batter creates a delicate crunch that gives way to flaky, tender fish inside. Paired with homemade tartar sauce, it's a timeless seafood preparation that highlights fresh fish.
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 15 mins
Total Time 70 mins
Servings 4

Ingredients

  • 1 1/2 lbs Fresh haddock fillets (Cut into 4 pieces)
  • 2 lbs Russet potatoes (Peeled and cut into 1/2-inch sticks)
  • 1 1/2 cups All-purpose flour (Plus extra for dredging)
  • 1/4 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 1/2 cups Light beer (Cold)
  • 2 quarts Vegetable oil (For frying)
  • 1 cup Mayonnaise
  • 1/4 cup Dill pickles (Finely chopped)
  • 1 tbsp Capers (Drained and chopped)
  • 1 tbsp Lemon juice
  • 1 tbsp Fresh dill (Chopped)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Large heavy pot or deep fryer
  • Thermometer
  • Large mixing bowl
  • Whisk
  • Slotted spoon or spider strainer
  • Paper towels
  • Baking sheets for draining

Chef's Tip

For the crispiest fish and chips, ensure your oil temperature remains around 350°F throughout the cooking process. Use a thermometer to monitor it, adjusting the heat as needed, and avoid overcrowding the fryer which can cause dramatic temperature drops.

Instructions

  1. Prepare tartar sauce: Combine mayonnaise, chopped pickles, capers, lemon juice, and dill in a small bowl. Refrigerate until serving.
  2. Prepare potatoes: Rinse cut potatoes under cold water until water runs clear. Soak in ice water for 15 minutes.
  3. Dry potatoes: Drain potatoes and pat completely dry with paper towels.
  4. First fry for potatoes: Heat oil to 325°F in a large heavy pot. Fry potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  5. Increase oil temperature: Bring oil temperature up to 375°F.
  6. Make batter: Whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold beer until smooth with a few small lumps remaining.
  7. Prepare fish: Pat fish fillets dry and season with salt. Dredge in flour, shaking off excess, then dip in batter.
  8. Fry fish: Carefully lower battered fish into hot oil and fry until golden brown and crisp, about 5-7 minutes. Remove and drain on paper towels.
  9. Second fry for potatoes: Return potatoes to 375°F oil and fry until golden and crisp, about 2-3 minutes. Drain and season immediately with salt.
  10. Serve: Arrange fish and chips on plates with tartar sauce and lemon wedges.

Plating

Serve on a large plate with the fish positioned on one side and a generous pile of chips on the other. Place a small ramekin of tartar sauce beside the fish and add lemon wedges. For a traditional touch, serve on a sheet of parchment paper or wrapped in newspaper-style paper for an authentic presentation.

Storage & Reheating

Fish and chips are best enjoyed immediately after cooking. If necessary, leftovers can be stored in the refrigerator for up to 2 days. To reheat, place on a baking sheet in a 350°F oven for 10-15 minutes. The tartar sauce will keep in the refrigerator for up to 1 week.

About This Recipe

This dish pays homage to Jimmy's Harborside's classic fish and chips, which was a favorite among regulars. The restaurant's version featured the freshest local haddock with a signature crisp batter. This home adaptation maintains the essential elements of the restaurant's beloved offering while simplifying the process for home cooks.

How did it turn out?

We'd love to hear about your experience making this recipe!