Haddock responds well to a spicy batter, which gives this very British dish a new twist. Home-made mayonnaise beats the jar stuff every time.


  • 1 kilo haddock fillets, cut into 6 triangular pieces

  • 4 chipping potatoes or maris pipers

  • For the batter

  • 200ml Ale

  • 1 pinch dried chilli flakes

  • 1 pinch dried marjoram

  • 1 pinch garlic salt

  • Juice 1 lime

  • 250g self raising flour

  • 250g corn flour

  • 100mls sparkling spring water

  • For the olive mayonnaise

  • 2 egg yolks

  • 400ml vegetable oil

  • 100g green olives, pitted & chopped

  • 4 anchovy fillets, chopped

  • 1 tablespoon capers, chopped

  • 2 tablespoons cornichons, chopped

  • salt and pepper

  • For the pea puree

  • 200g frozen peas

  • 50g butter

  • 1 bunch mint, freshly chopped

  • Juice ½ lemon

  • Salt and pepper


  • 1.

    For the batter mix all the flour and dried ingredients together in a bowl. Make a well in the centre and whisk in the beer and spring water. Leave to rest. In a mixer whiz the egg yolks until creamy. Slowly add the oil, blending all the time, until the mixture is emulsified. Remove from the mixer and fold in the olives, anchovies, capers and gherkins. Mix well so you have a textured mayonnaise, season with salt and pepper.

  • 2.

    For the puree melt the butter in a pan, add the peas and cook until softened. Remove and blend until smooth. Finish with the freshly chopped mint and lemon juice. Season to taste.

  • 3.

    Cut the potatoes into chip size pieces. Blanch in oil at 100c until soft. Remove and lay on greaseproof paper until cool. When ready to serve, flash fry the chips at 180c until crisp.

  • 4.

    Dip the fish pieces into the beer batter and deep fry until crisp and golden brown.

  • 5.

    Serve the fish with the chips, pea puree, olive mayonnaise and garnish with chervil.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 3759kj
  • Fat Total 231g
  • Saturated Fat 29g
  • Protein 126g
  • Carbohydrate 297g
  • Sugar 10g
  • Sodium 4152mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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