Beer Battered Haddock with Tartar Salad

Serves 1
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Directions

  1. 1Parboil potatoes until fork tender.
  2. 2Blanche samphire and peas for a couple of minutes until just cooked.
  3. 3Finely dice the shallots.
  4. 4Finely dice the cucumber.
  5. 5Dice the avocado.
  6. 6Chop the cornichons.
  7. 7Chop the capers.
  8. 8Chop the dill.
  9. 9Prepare the dressing by mixing mayonnaise, yoghurt, lemon juice, olive oil, salt, pepper, and cornichon pickling juice.
  10. 10Cut the haddock into small bite-size pieces.
  11. 11Dust the fish pieces with plain flour.
  12. 12Prepare the beer batter by combining corn flour, plain flour, salt, cayenne pepper, beer, and vodka.
  13. 13Coat the flour-dusted fish in the beer batter.
  14. 14Deep fry the battered fish until golden brown.
  15. 15Season the fried fish with salt while it drains.
  16. 16Combine the parboiled potatoes, blanched samphire and peas, diced shallots, cucumber, avocado, chopped cornichons, capers, and dill in a large bowl.
  17. 17Mix the salad ingredients with most of the prepared dressing.
  18. 18Plate the salad and top it off with the crispy fish pieces.
  19. 19Drizzle with a final bit of dressing.

Ingredients

  • 350 g Baby potatoes
  • 280 g Haddock
  • 120 g Corn flour
  • 120 g Plain flour
  • Salt
  • Pepper
  • 0.5 tsp Cayenne pepper
  • 100 ml Vodka
  • 175 ml Beer
  • 90 g Samphire
  • 150 g Peas
  • 1 small handful Dill
  • 1 tbsp Capers
  • 4 Cornichons
  • 1 Shallot
  • 1 Avocado
  • 0.5 Cucumber
  • 1 tbsp Mayonnaise
  • 1 Lemon
  • 1 tbsp Olive oil
  • 2 tbsp Yoghurt
  • 1 tbsp Cornichon pickling juice

Equipment

PotBowlCutting boardKnifeWhiskDeep fryer

Tips

  • Cutting fish into small bite-size pieces works better for a salad and creates more crispy batter.
  • Adding vodka to the batter helps it burn away quickly, leaving a really crispy batter.

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