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:
- First, make the tartare sauce. Combine the shallot, capers & chilli, then mix with the mayonnaise and lemon zest
- 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
- 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
- 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
- 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
- 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
- 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
