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Battered haddock
- Prep time:
- 25 mins, plus 2 hrs fermenting for the batter
- Cook time:
- 30 mins
- Serves:
- 4
Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels
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Tips and suggestions
- Drink with...
- Chablis
- Cooks Tips...
- 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.
Ingredients
For the yeast batter
- 200g self-raising flour
- 250ml Beer
- 1 pinch cayenne pepper
For the haddock
- 2 large King Edwardbaking potatoes
- 150g haddock fillets, skinned with any bones removed
- Flour, for dusting
- vegetable or corn oil, for deep-frying
Method
1. 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.
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Latest Comment
Yum, didn't do the potato sandwiches but made twice cooked chips instead. Mushy peas were delicious, used "stock pots" as a cheat. I only left the batter to ferment for 20-30 minutes and it was really good, so light.