1hr 30mins prep and cooking time

Ingredients:

For the tartare sauce
1 large banana shallot, finely chopped
50g liliput capers, washed
50g sweet pickled guindilla chilli, finely chopped
250g mayonnaise

1 lemon, zested, juice

For the mushy peas
400g frozen peas
50g unsalted butter
1 lemon, zested
Salt, to taste
Black pepper, to taste

Extra virgin Olive oil & mint

For the Estrella Damm batter
10g yeast 30
65ml soda water 175
5g sugar
2 pinches of saffron
165ml Estrella Damm 175
165g plain flour, plus extra for dusting 500

2 haddock loins
400g good quality skin on chips, oven baked
1 lemon
Vegetable oil

Method:

  1. First, make the tartare sauce. Combine the shallot, capers & chilli, then mix with the mayonnaise and lemon zest
  2. Next, make the mushy peas. Boil the peas in salted water until cooked. Then, drain and mash with olive oil, lemon zest, mint and seasoning
  3. To make the Estrella Damm batter, first place the saffron in a hot pan and toast for a few seconds. Place it in a small bowl and cover with 1 tbsp. of boiling water. Set aside for 2 minutes to infuse, then strain the liquid into a large mixing bowl. Discard the used saffron
  4. Add the soda water, sugar, yeast, flour and Estrella Damm to the bowl of saffron-infused water, then use a spoon to combine the ingredients. Set the mixture aside for at least 1 hour, then season with salt and pepper
  5. Once the batter has rested for around 50 minutes, half fill a large, deep saucepan with vegetable oil and heat it slowly for around 15 minutes until it reaches 170°C. Tip: You can use a food thermometer or a cube of bread to test this. If the bread turns golden brown in under 1 minute, the oil is ready
  6. Once the batter has been resting for an hour, Salt the haddock and dust it with a little flour and dip it in the Estrella Damm batter to cover, letting any excess batter drip off
  7. Deep fry the Estrella Damm-battered haddock until golden brown. Then, place on a sheet of kitchen paper to remove excess oil. Serve with homemade tartare sauce, mushy peas, oven-baked chips, lemon and a sprinkling of salt

250g Lemon Aioli from original recipe changed with 250g Mayonnaise

250g Frozen Peas – increased to 400g

75ml olive oil

Salt & pepper

15g yeast - reduced to 10g

100ml soda water – reduced to 65ml

5g sugar

1 pinch of saffron – increase to 2 pinch

½ pint of Estrella Damm

250g flour – reduced to 165g