METHODFirst make the beer batter, sieve the 200g plain flour into a bowl, add the dried yeast and whisk in the chilled lager.
Cover the bowl with cling film and leave at room temperature for 1 hour.
In the meantime, prepare the tartar sauce, place the mayonnaise, capers, gherkins and parsley in a bowl and mix well.
Now prepare the chips. Peel, wash and cut the potatoes in to 1cm x 6cm lengths. Steam or gently simmer the potatoes till just cooked, drain and leave to steam dry.
Heat the vegetable oil to 180 degrees, plunge the chips in and cook until crisp and golden.
Lightly season the fish with salt, pass through the plain flour and pat off any excess.
Dip the fish in to the batter and deep fry at 180 degrees, till lightly browned.
Tip the fish on to kitchen paper to drain and serve with the chips, tartare sauce and a wedge of lemon.
To celebrate the RNLI’s annual Fish Supper fundraising campaign, Andrew Fairlie cooked up this delicious craft beer battered haddock and Original Rooster potato chips.
Serves: 2
Preparation: 60 mins
Cooking: 20 mins
1kg Albert Bartlett Original Rooster Potatoes
4 large haddock fillets
Plain flour for dusting the fillets
1 litre of vegetable oil (for frying)
275ml of good quality craft beer (we used Schiehallion Lager)
7g sachet dried yeast
200g plain flour
250ml mayonnaise
25g chopped capers
50g chopped gherkins
1 sprig chopped parsley