This British classic dish is best enjoyed washed down with a crisp Sauvignon Blanc or a citrussy white wine (see our wine pairing tips) to balance with the tartare sauce. Equally a pint of pear cider or pale ale will go down a treat.
- 4 x fresh haddock
- Local beer or ale batter
- ½ burnt lemon
- 400g crushed peas
- 6 large potatoes
- Homemade tartare sauce
FOR THE BEER BATTER FLOUR MIX
- 300g flour
- 6g salt
- 7g cornflour
- 5g baking powder
- 10g sugar
FOR THE TARTARE SAUCE
- 80g Lilliput capers
- 150g baby cornichons
- 1 finely diced banana shallot
- 1 bunch chives
- ½ bunch dill
- 300ml mayonnaise
CHUNKY CHIPS – Cut the potatoes into rough 3” x ¾” chips, boil for ten minutes or until soft then dry on a kitchen towel. Chill and refrigerate until needed. Fry at 180C in a deep fat fryer until crisp and golden brown.
TARTARE SAUCE – Finely chop the shallots, chives and dill. Blend the capers and cornichons in a food processor. Mix all the ingredients together and add mayonnaise. Refrigerate and keep until needed.
CRUSHED PEAS – Blanch the peas for one minute. In a small pan crush the peas with the back of a fork and add a little butter and seasoning.
BEER BATTER – Combine the beer batter flour mix with 350ml of local ale. Mix well and cover until needed.
BURNT LEMON - Top and tail the lemon, cut in half at an angle and chargrill until soft.
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