Breaded Haddock with Roast Potatoes

 

Breaded haddock with roast potatoes, peas and tartare sauce

Haddock is the type of fish most associated with Scottish fish and chip shops, so in a way it makes sense to begin this project by looking at a simple way to cook haddock at home. Fish suppers as they are called in Scotland usually see the haddock dipped in a flour based batter before being deep fried in beef fat or vegetable oil. Haddock in breadcrumbs will often be referred to as a special fish supper and be slightly more expensive. Sadly and increasingly, I find the quality of fish suppers sold in a great many fish and chips shops in Scotland to be declining, as the price at the same time drastically increases. The chips are more often than not extremely soggy and unpalatable, as can be the batter. I hope you'll give this haddock dish a try and that, if you too are disappointed with recent fish suppers, it restores your faith in this delicious white fish.

Cook Time

Prep time: 1 hour 15 min (includes cooling time for boiled potatoes)

Cook time: 35 min

Ready in: 1 hour 50 min

Yields: 1 serving

Ingredients

• 5 or 6 baby new potatoes or as required, skin on
• Salt
• 1 skinless haddock fillet
• 1 egg, beaten in a flat bottomed bowl
• 2 tablespoons golden breadcrumbs
• Vegetable oil for frying
• 2 tablespoons frozen peas
• Black pepper and malt vinegar
• Tartare sauce as required
• Lemon wedge to garnish

Method

Add the potatoes to a pot of cold, salted water and put the pot on to reach a boil. Reduce the heat and simmer for 20 to 25 minutes until the potatoes are just softened (test with a skewer). Drain the potatoes at your sink through a colander, return them to the empty pot, cover and leave for a about an hour or until completely cool.

Skin is carefully peeled from cooled potatoes

Put your deep fryer on to reach a medium to high heat while you peel/rub the skin carefully off the potatoes. It should come away fairly easily.

Breaded haddock fillet ready for shallow frying

Scatter the breadcrumbs on a large dinner plate. Draw the haddock carefully through the beaten egg and ensure it is covered on both sides before patting carefully in the breadcrumbs, again on both sides. Pour a little oil into a large frying pan and put it on to reach a medium to high heat.

Baby potatoes are added to deep fryer

Carefully add the peeled potatoes to the deep fryer. They will require 4 or 5 minutes to become crisp and golden.

Breaded haddock is added to frying pan

Lay the haddock carefully into the shallow frying pan and fry for about 3 minutes each side until done.

Add the peas to a pot of salted boiling water to simmer for 3 minutes.

Remove the potatoes from the hot oil to a plate covered with kitchen paper and leave for a couple of minutes to drain.

Drain the peas at your sink through a colander.

Breaded haddock fillet is served

Lift the haddock fillet to your serving plate and arrange the roast potatoes and peas alongside. The haddock and roast potatoes were in this instance seasoned with salt and malt vinegar. The already salted peas were further seasoned with malt vinegar and black pepper. Spoon the tartare sauce alongside the fish and garnish with the lemon wedge for service.