Smoked Haddock Fish and Chips

How to Make Smoked Haddock Fish and Chips

1. 1

   Step 1: Brine and dry the haddock

   Make a quick brine by dissolving the kosher salt and brown sugar in the cold water. Submerge the haddock fillets and refrigerate for 25–30 minutes to season and firm the flesh; do not over-brine. Remove the fillets, rinse briefly under cold water, pat very dry, then place on a rack uncovered in the fridge for 30–60 minutes to dry the surface and form a slight pellicle (this helps smoke adhere).

   For this step

   • 1 1/2 lbHaddock fillets (skinless, firm white fish)
   • 3 tbspKosher salt (for brine)
   • 2 tbspBrown sugar (for brine)
   • 4 cupsCold water (for brine)
   
2. 2

   Step 2: Cut and soak the potatoes

   Cut the russet potatoes into thick chips (about 1/2–3/4 inch / 1.2–2 cm). Place the cut fries in cold water and soak for 20–30 minutes to remove excess starch — this improves crisping. Drain thoroughly and dry completely on a clean towel or paper towels before frying.

   For this step

   • 2 lbRusset potatoes (for chips)
   
3. 3

   Step 3: Par-fry the chips (first fry)

   Heat the vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Working in batches, fry the dried chips for 5–7 minutes until they are pale and just tender but not browned. Remove to a wire rack or paper-lined tray and let them rest while you smoke the fish; they can be held at room temperature for a short time.

   For this step

   • 4 cupsVegetable oil (neutral, for deep frying)
   
4. 4

   Step 4: Smoke the haddock

   Preheat your smoker to 200°F (93°C) and choose a mild hardwood like alder, apple, or oak for a balanced smoke. Smoke the dried fillets for 20–30 minutes, or until the interior reaches about 140°F (60°C) and the fish flakes gently; thicker fillets may take a few minutes longer. While the fish smokes, raise the frying oil temperature to 375°F (190°C) to prepare for the final chip fry.
   
5. 5

   Step 5: Finish the chips and make the aioli

   Bring the oil up to 375°F (190°C) and return the par-fried chips in batches, frying 2–3 minutes until deep golden and crisp. Drain on paper, season immediately with salt, and keep warm. Meanwhile, whisk together mayonnaise, lemon juice, and minced garlic; season with a pinch of salt and black pepper to taste for a bright aioli.

   For this step

   • 1 cupMayonnaise (base for aioli)
   • 2 tbspFresh lemon juice
   • 2 clovesGarlic cloves, minced
   
6. 6

   Step 6: Plate and serve

   Arrange the smoked haddock in large flakes or whole fillets alongside a generous pile of chips. Serve with lemon-garlic aioli and lemon wedges; garnish with chopped parsley if desired. Enjoy immediately while the chips are hot and the fish is tender with a delicate smoky finish.
   

1. Make a quick brine by dissolving the kosher salt and brown sugar in the cold water. Submerge the haddock fillets and refrigerate for 25–30 minutes to season and firm the flesh; do not over-brine. Remove the fillets, rinse briefly under cold water, pat very dry, then place on a rack uncovered in the fridge for 30–60 minutes to dry the surface and form a slight pellicle (this helps smoke adhere).
2. Cut the russet potatoes into thick chips (about 1/2–3/4 inch / 1.2–2 cm). Place the cut fries in cold water and soak for 20–30 minutes to remove excess starch — this improves crisping. Drain thoroughly and dry completely on a clean towel or paper towels before frying.
3. Heat the vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Working in batches, fry the dried chips for 5–7 minutes until they are pale and just tender but not browned. Remove to a wire rack or paper-lined tray and let them rest while you smoke the fish; they can be held at room temperature for a short time.
4. Preheat your smoker to 200°F (93°C) and choose a mild hardwood like alder, apple, or oak for a balanced smoke. Smoke the dried fillets for 20–30 minutes, or until the interior reaches about 140°F (60°C) and the fish flakes gently; thicker fillets may take a few minutes longer. While the fish smokes, raise the frying oil temperature to 375°F (190°C) to prepare for the final chip fry.
5. Bring the oil up to 375°F (190°C) and return the par-fried chips in batches, frying 2–3 minutes until deep golden and crisp. Drain on paper, season immediately with salt, and keep warm. Meanwhile, whisk together mayonnaise, lemon juice, and minced garlic; season with a pinch of salt and black pepper to taste for a bright aioli.
6. Arrange the smoked haddock in large flakes or whole fillets alongside a generous pile of chips. Serve with lemon-garlic aioli and lemon wedges; garnish with chopped parsley if desired. Enjoy immediately while the chips are hot and the fish is tender with a delicate smoky finish.