Step-by-Step Instructions

1. 1.Prepare the Fish

   Cut the haddock fillet into large pieces. If the fillet is too thick, slice it open to create thinner pieces. Ensure the fish is dry before proceeding.

2. 2.Season the Fish

   Place the fish pieces in a bowl. Add 2g of salt and 1g of black pepper. Mix well to ensure all fish pieces are evenly seasoned.

3. 3.First Flour Coating

   Lightly coat each piece of seasoned fish with 70g of all-purpose flour. This helps to absorb excess moisture and provides a base for the batter.

4. 4.Heat the Oil

   Pour enough oil into a deep pan or cast-iron skillet for deep frying. Heat the oil to an optimal temperature of 180°C (350°F).

5. 5.Prepare the Batter (Dry Ingredients)

   In a large bowl, combine 150g all-purpose flour, 75g corn starch, 4g baking powder, 2g salt, 1g baking soda, and 1g chili powder (optional). Whisk the dry ingredients together until well combined.

6. 6.Mix the Batter (Wet Ingredients)

   Gradually add 264g of water to the dry ingredients, mixing continuously with a whisk. Add the water in separate additions to achieve a smooth, thick batter that is not too runny. The batter should be able to coat the fish without breaking when lifted.

7. 7.Activate the Batter

   Add 2g of white vinegar to the batter and mix briefly. The vinegar reacts with the baking soda to create tiny bubbles, which will result in a crispier fried coating.

8. 8.Batter and Second Flour Coating

   Dip each flour-coated fish piece into the prepared batter, ensuring it's fully covered. Let any excess batter drip off. Then, immediately drop the battered fish onto a plate with dry flour and coat it again. Flip the fish a few times to create wrinkles on the surface, which will become crispy during frying.

9. 9.Deep Fry the Fish

   Carefully place the prepared fish into the hot oil (180°C / 350°F). Fry in batches to avoid overcrowding the pan. Ladle hot oil over the top of the fish to help the wrinkles set. Fry until the fish turns a beautiful golden brown, about 3-5 minutes per side, depending on thickness.

10. 10.Drain and Serve

    Once golden brown and crispy, remove the fried fish from the oil and place it on a plate lined with a kitchen towel to absorb excess oil.

11. 11.Prepare the Tart Sauce

    Press 1 clove of garlic into a small bowl. Add 1g of salt and mix well. Then, add 1 big scoop of sour cream and 15g of milk. Stir until smooth and well combined.

12. 12.Enjoy!

    Serve the crispy fried fish immediately with the homemade tart sauce. The fish is best enjoyed hot to maintain its crispiness.