Haddock and Triple-Cooked Chips

Both halves fail the same way: wet fish or wet potato drops the oil below the point where a crust can set.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Deep fryer, or a 6 L heavy pot with a clip-on thermometer, Spider skimmer, Wire racks over trays
Allergens: Fish, Gluten (wheat and barley), Egg, Mustard, Sulphites
Method: 30 steps · 24 photographed · 7 filmed
Components: 4 made from scratch
Films: 3, 34 min

4 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Triple-cooked chips

Film

Maris Piper batons simmered soft, dried cold, fried at 140C, chilled again, then finished at 190C.

Blanching and drying build the shell; one fry alone leaves either a raw middle or a limp outside.

Maris Piper potatoes000 g
Salt000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 8
Time: 4 h
Hands-on: 45 min

Makes 1.2 kg, 4 portions; blanched chips keep 2 days chilled or 1 month frozen

Through the first fry, the day before

Weights and method unlock on purchase

Lager batter

Film

Plain flour cut with rice flour and baking powder, whisked with fridge-cold lager to double cream.

Rested batter goes elastic and slides off the fish, so it is mixed at the fryer and not before.

Plain flour000 g
Rice flour000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 4
Time: 10 min
Hands-on: 8 min

Makes Enough for 4 x 180 g fillets; use within 15 minutes

Never; mix it once the oil is at temperature

Weights and method unlock on purchase

Mushy peas

Dried marrowfat peas soaked overnight with bicarbonate, then cooked down with butter and salt.

Tinned peas are boiled to a uniform paste; soaked marrowfats keep their skins and taste of pea.

Dried marrowfat peas000 g
Bicarbonate of soda000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 13 h
Hands-on: 20 min

Makes 800 g, 6 portions; 4 days chilled

Soak the night before, cook the morning of service

Weights and method unlock on purchase

Tartare sauce

Hand-whisked yolk mayonnaise let down with vinegar, folded with capers, cornichons and shallot.

Shop mayonnaise is too sweet and too stable to take the amount of vinegar this sauce needs.

Egg yolks000 g
Dijon mustard000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 25 min
Hands-on: 20 min

Makes 400 g; 3 days chilled

Up to two days ahead

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Haddock fillet000 g
Maris Piper potatoes000 g
Plain flour000 g
Rice flour000 g
Cold lager000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 34 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING10:00

Buying Haddock Off the Day Boat

TECHNIQUE16:00

The Three Stages of a Chip

KIT8:00

Thermometers, Baskets and Oil Recovery

METHOD

STEP BY STEP — 30 STEPS

24 photographed · 7 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 24 of the 30 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.

Hardest step: holding 190c on the second fry — step 18 of 30.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 24 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Callum Wrayford watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Frying chips straight out of the water
What to do about it
02
Mixing the batter before the oil is hot
What to do about it
03
Salting the fish and letting it sit wet
What to do about it

The chef's hidden note

Only one of the three stages happens in water, and it is the two cold rests between them, not the fryer, that build the crust.

Written by Callum Wrayford. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

244 verified cooks · 88% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

244 people cooked it, 88% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 256 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription