Britain is famous for its fish and chips, and although I never saw the royal family eat them the traditional way, out of a newspaper, this is about as close as they came. The fish can be prepared—ready to broil—several hours in advance.
2 large russet potatoes
4 cups vegetable oil, for deep frying
1½ cups Japanese panko bread crumbs, or regular bread crumbs
¼ cup all-purpose flour
1 stick (8 tablespoons) unsalted butter
2 egg yolks
4 (6-ounce) haddock fillets, preferably center cut
Kosher salt and ground white pepper
¼ cup finely chopped chives
1. Preheat the broiler to high. Peel the potatoes and shape them into rectangles. Cut the potatoes into 1½ × ¼ × ¼-inch pieces and immerse them in cold water. Heat the oil to 250 degrees. Drain the potatoes and pat them dry with a paper towel. Place the potatoes into the hot oil, and cook until the potatoes are soft but not colored. Lift out onto a tray lined with paper towels, and allow the potatoes to cool. Set aside the frying oil for use later.
2. Spread the panko crumbs onto a dinner plate. Do the same with the flour on a separate plate. Melt the butter and stir in the egg yolks. Coat each of the haddock fillets first in the flour, then the egg and butter mix, and finally the panko. Make sure the fish is completely coated, and then place each piece onto a baking sheet about 1 inch apart. Season with salt and pepper to taste. Broil the haddock for about 8 minutes until the panko coating is golden brown and the fish is tender.
3. While the fish is broiling, reheat the oil to 375 degrees. Carefully drop the potatoes in the oil, and cook for about 5 minutes until golden and crispy. Remove to a plate and use a paper towel to drain off the excess oil. Season with salt.
4. Lift the haddock off the baking sheet onto the serving plates, and add the crispy golden potatoes. Garnish with the chives and serve with hollandaise sauce, if desired.
MAKES 4 SERVINGS