Battered Haddock Fish & Chips
Hand battered MSC haddock fillet, chunky chips, mushy peas & tartare sauce
Preparation and method
Preparation:
- Defrost the haddock fillet and dry on kitchen paper - chill until required
- Make up the batter mix as per packaging guidelines
- Cut the lemon into wedges
- Decant the tartare sauce into serving pots
Method:
- Coat the haddock with batter and cook in a deep fat fryer at 175C until crispy and core temperature is reached - drain.
- Now cook the chips until golden and crispy - drain.
- Reheat the mushy peas in a small pan on a gentle heat.
- Arrange the cooked fish, chips and mushy peas on your chosen plate.
- Serve with tartare sauce and lemon wedges.
NB. If preferred replace the haddock with code 2651 - MSC Cod fillet
Download full recipe