Fish & Chips
This recipe features in these meal plans: Home Take-Aways.
Deep-fried battered haddock with home-made chips, peas and a lemon-mayo dip.
- 340g haddock fillets, cut into 1 cm strips
- 1 large baking potato, cut into thick chips
- 100g of frozen peas
- 100g of self raising flour
- 4 tbsp mayonnaise
- 1/2 tsp baking powder
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 600ml oil for deep-frying
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 30 mins
- Oven temp: 200c
- Price per person: £2.07
- Store cupboard: Typical
- Calories per serving: 898
- 5-a-day per serving: 0.6
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- Preheat the oven. Parboil the potato chips in lightly salted boiling water for 5-6 minutes. Drain well and transfer to an ovenproof dish. Drizzle with the olive oil, season with salt and pepper and bake for 15-20 minutes, turning once.
- To make the lemon-mayo dip, mix together the lemon juice and mayonnaise. Season with salt and pepper and set aside.
- To make the batter, sift 90g flour, the baking powder and a pinch of salt and pepper into a bowl. Add 90ml cold water and mix until it forms a smooth batter. (The batter should be thick enough to coat the back of a spoon - you can sift in extra flour or add extra water until you get the right consistency.)
- Heat 600ml of vegetable oil in a deep-fat fryer or deep saucepan to roughly 180 deg C. Check that the oil is at the right temperature by carefully adding a small amount of batter into the pan - the oil should bubble and the batter will fluff up and go crispy within 30 seconds. CAUTION: Hot oil can be dangerous. Do not leave unattended.
- Pat any excess moisture off the haddock and dust with the remaining flour. Dip the fish strips in the batter until coated completely. Fry in batches for 5-6 minutes, or until crisp and golden on all sides. Carefully remove and drain on kitchen paper.
- Meanwhile, cook the peas according to the packet instructions.
- Serve the battered haddock with the lemon-mayo dip, home-made chips and peas.
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