Haddock & Chips *contains Gluten Free Barley Recipe

Prepare potatoes

Cut peeled potatoes into thick chips (about 1–1.5 cm / 3/8–1/2 inch). Rinse in cold water to remove excess starch, then soak in cold water for at least 30 minutes (or up to 2 hours) to improve crispness.

First fry (blanch)

Drain and pat chips very dry with a clean towel. Heat 250 ml of oil in a deep heavy-based saucepan or deep fryer to 140°C (285°F). Fry the chips in batches for 5–6 minutes until just softened and pale — do not brown. Remove and drain on a wire rack or paper towels.

Second fry (crisp)

When fish batter is nearly ready (see Fish & Batter), heat remaining oil to 190–195°C (375–385°F). Fry chips in batches for 2–3 minutes until golden and crisp. Drain on a rack, sprinkle with sea salt and keep warm in a low oven (about 90°C / 200°F) while you cook the fish.

Place frozen peas in a small saucepan with 2–3 tbs water. Heat gently until just simmering, then cook for 3–4 minutes until hot through. Mash lightly with the back of a spoon or a potato masher leaving some texture.

Stir in butter, chopped mint (if using), salt, pepper and lemon juice. Adjust seasoning to taste and keep warm until serving.

Combine mayonnaise, minced pickle, chopped capers, minced shallot, lemon juice, Dijon mustard and chopped parsley in a small bowl. Stir until smooth, season with salt and pepper to taste. Chill or keep refrigerated until ready to serve.

Dry and season fish

Pat haddock fillets dry with paper towels. Season both sides lightly with 1/2 tsp of the sea salt and 1/4 tsp of the black pepper noted in the Fish & Batter ingredients.

Make the batter

In a bowl whisk together gluten-free plain flour, rice flour, cornstarch and baking powder with the remaining salt and pepper. Chill the mixing bowl and flour mixture if possible. Add cold sparkling water and optional gluten-free beer in two additions, whisking briefly to a smooth batter with the consistency of double cream — do not overmix; small lumps are fine. Keep batter cold (place bowl in a larger bowl with ice) until ready to use.

Heat oil for frying fish

Heat the oil designated for fish to 180–185°C (355–365°F). Use a thermometer for accuracy; if too cool the batter will absorb oil, if too hot it will burn before fish cooks.

Batter and fry

Dry each fillet again just before battering. Dust lightly with a spoonful of plain gluten-free flour (from the batter ingredients) to help batter adhere. Hold fillet by one end, dip into batter to fully coat, letting excess drip back into the bowl. Carefully lower into the hot oil. Fry 1–2 fillets at a time (do not crowd) for 5–6 minutes until batter is deep golden and crisp and the fish flakes easily (internal temp ~60–63°C). Turn once if necessary for even color. Remove with a slotted spoon or spider, drain on a wire rack.

Rest briefly

Allow fried fish to rest 1–2 minutes on the rack so batter firms up. Serve immediately with chips, mushy peas and tartare sauce.

Divide chips between two plates. Place a piece of battered haddock on each plate. Spoon a generous portion of mushy peas alongside and a dollop of tartare sauce. Add a lemon wedge and offer malt vinegar on the side. Serve hot.