- For the fish, place all the batter ingredients into a bowl and mix until smooth.
- Cut the haddock into 190g pieces, coat in flour then dip in the batter mix. Deep fry at 180°C for 4-6 minutes.
- For the chips, cut the potatoes into chips and blanche twice at 140°C. When ready to serve, place into 190°C hot fat to crisp up and colour.
- For the tartare sauce, mix all the ingredients together.
- Serve with a wedge of lemon and Country Range Mushy Peas.