On TV Tonight
- 20:00 - The Hairy Bikers' Food Tour of Britain - Aberdeenshire
- 21:00 - The Hairy Bikers' Food Tour of Britain - Staffordshire
- 22:00 - The Hairy Bikers' Food Tour of Britain - Argyll and Bute
- Prep time:
- 25 min, plus 2 hrs fermenting for the batter
- Cook time:
- 30 min
Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels
Method1. For the yeast batter: in a small bowl whisk together the flour with enough beer to get a coating consistency. Season with a pinch of cayenne pepper. Cover and leave at room temperature for 1 hour 30 minutes - 2 hours, until it begins to ferment. If the batter seems too thick, add a little more beer.
2. For the haddock: boil the potatoes in their skins in salted water for 25 minutes, or until tender. Leave to cool.
3. Remove the skins from the potatoes and slice them into sixteen 1cm discs.
4. Cut the haddock into pieces big enough to fit on top of 8 of the potato slices, season and sandwich them with another slice of potato, pressing firmly.
5. Heat the oil in a deep-fat fryer or heavy-bottomed pan (half full) to 160C.
6. Season the potato sandwiches and lightly flour them. Dip in yeast batter, allowing excess to drip off. Deep-fry for about 4-5 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper.
For the yeast batter
- 200 g self-raising flour
- 250 ml beer
- 1 pinches cayenne pepper
For the haddock
- 2 large King Edwardbaking potatoes
- 150 g haddock fillets, skinned with any bones removed
- flour, for dusting
- vegetable or corn oil, for deep-frying
Tips and suggestions
- perfect served with Mark Hix’s minted pea purée
Other white fish such as barramundi, coley, whiting, or flat fish like brill, dab, plaice or sole are also suitable for this dish.