Difficulty: Medium
One hour ahead, soak the haddock in milk to desalinate it.
As an experienced chef specializing in classic French-inspired dishes, I recommend preparing the fritter batter next: Separate the eggs, placing the yolks in a bowl with the milk, lager beer, salt, and pepper. Gradually whisk in the flour and cornflour until smooth. Refrigerate for 2 hours to develop flavor and texture.
Peel the potatoes and cut into large chunks. Boil in salted water for about 25 minutes until tender. Drain and mash thoroughly.
Drain the haddock, pat dry, and flake it, discarding any skin and bones. Fold into the chilled batter along with the mashed potatoes, mixing until well combined. Heat frying oil to 180°C.
Whip the egg whites to stiff peaks and gently fold into the batter for lightness. Once the oil is hot, drop spoonfuls of batter and fry for a few minutes per side until golden and crisp. Drain on paper towels. Serve immediately for the best crunch.
Note: The Bintje potato, originating from the Netherlands, is oblong with yellow skin and flesh. Classified as a ware potato, it's ideal for fries and mash—and remains France's most popular variety.
https://www.recettes-hubert.com/les-pommes-de-terre/
