Smoked haddock "specials" by Mark Hix

Prep: 10 min - Cooking Time: 35min

Serves: 4

 

These were on my grans rotating list of after school suppers. She didn’t always sandwich them together with a piece of fish but often told me how they were a Lancastrian chip shop special of Fridays as she grew up in that part of the world.
A small amount of fish fillet goes a long way with these specials and you can use smoked haddock as I’ve used here or a second division fish like whiting or coley. Try serving it with homemade tartare sauce or minted-pea purée using frozen peas; and I guarantee that the kids will love it. 

Smoked haddock Specials by Mark Hix

Smoked haddock Specials by Mark Hix

Mark Hix


Ingredients

  1. 120g natural smoked haddock fillet, skinned and boned
  2. 2 large potatoes, peeled and cut into 16 x 1/2 cm-thick slices
  3. Vegetable or corn oil for deep frying
  4. Lemon wedges to serve, and tartare sauce

 

For The Batter

  1. 100-120g gluten free self raising flour
  2. 150-200ml cold water

Salt and freshly ground white pepper to season

Method

First, make the batter: in a bowl slowly whisk in enough cold water to the flour with  to make a thick batter and season well. Leave to rest for about 30-40 minutes. 
Meanwhile, simmer the potato slices in salted water for 2-3 minutes or until just cooked, then drain and leave to cool. 

Cut the haddock into pieces roughly the size of the potatoes. Sandwich a piece of fish between two slices of potato and lightly flour them to make the "specials". Meanwhile, preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer.

Dip the specials into the batter about four pieces at a time, depending on the size of your fryer, then drop them into the hot fat. Cook for about 4-5 minutes, turning every so often until golden in colour. Remove with the slotted spoon, drain on some kitchen paper and put aside to keep warm. Repeat with the rest, and serve.

“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White