Accompaniments for Cider Battered Haddock Fillets

by Stefan Kölsch

Easy Remoulade Sauce and Chunky Chips


Remoulade sauce:

25g Anchovies (lightly rinsed)
10g Capers
1 Shallot
2 stalks Parsley
1 stalk Tarragon
150g Mayonnaise 180ml Sour cream
Salt & pepper

Chunky Chips

2 - 4 Large Potatoes (We recommend:
Maris Piper, Rooster or King Edward)
Vegetable Oil

Accompaniments for Cider Battered Haddock Fillets


Remoulade Sauce

Start by preparing the remoulade sauce. Place the anchovies, capers, shallot, parsley and tarragon in a food processor and blend to a fine consistency. Combine with the mayonnaise and sour cream, season to taste with salt and pepper and set aside.

Chunky Chips

Peel the potatoes and cut into about 1½cm/¾in square chips by 7cm/3in long - Ensure the chips are roughly all the same size to ensure they cook evenly. Soak the chips in cold water for 1-2 minutes to remove excess starch and dry thoroughly on kitchen towels.

Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 140ºC-160ºC/285ºF-300ºF (use a meat thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Take care with hot oil and never leave unattended)

Carefully place the chips in the hot oil and cook for about eight minutes or until just cooked through. Remove from the oil using a slotted spoon and drain on kitchen paper. Retain the oil in the pan and turn the heat up slightly to increase the temperature of the oil to 180ºC-190ºC/355ºF-375ºF. Cook until crisp and golden brown

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