Ingredients

• 300ml/½ pint vegetable oil
• for deep frying
• 6-8 tbsp plain flour
• for dredging
• 1 haddock fillet
• ½ Spanish onion
• peeled
• cut into rings
• 200g/7oz self-raising flour
• 200ml/7fl oz bottled beer or ale
• pinch salt
• 250g/9oz fresh peas
• 2 tbsp olive oil
• 1 sprig fresh mint
• leaves only
• chopped
• salt and freshly ground black pepper
• 300ml/½ pint vegetable oil
• for deep frying
• ½ sweet potato
• peeled
• cut into chips
• plain flour
• for dusting
• pinch salt
• 2 free-range egg yolks
• 4 tbsp chopped fresh chervil
• 4 tbsp chopped fresh parsley
• 1 tbsp white wine vinegar
• salt and freshly ground black pepper
• 150ml/5fl oz vegetable oil
• 2 tbsp chopped gherkins
• lemon wedges
• to serve

Directions

• Bring a pan of salted water to the boil.
• For the beer-battered haddock
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Sprinkle the plain flour onto a plate. Dredge the haddock fillet and the onion rings into the flour to coat. Set the flour plate aside.
• Place the self-raising flour into a large bowl and gradually whisk in beer as necessary to make a thick batter the consistency of double cream. Season with salt.
• Dip the haddock fillet and onion rings into the batter and carefully lower them into the hot oil. Fry for 8-10 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
• For the mushy peas
• add the peas to the boiling
• salted water and cook for 4-5 minutes
• or until tender. Drain the peas and put them into a bowl. Add the rest of the mushy pea ingredients and mashwith a fork until well combined.
• For the sweet potato chips
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Press the sweet potato chips into the remaining plain flour to coat them
• shake off any excess
• then carefully lower the chips into the hot oil. Deep fry for 6-7 minutes or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• For the tartare sauce
• whisk the egg yolks in a bowl.
• Place the herbs
• white wine vinegar
• salt and freshly ground black pepper into a small microwave-safe bowl and warm in the microwave for 30 seconds on full power. Pour this warm mixture over the eggs and whisk until combined. Gradually add the vegetable oil in a thin stream and keep whisking until all the oil has been fully incorporated and the mixture has the consistency of mayonnaise. Stir in the chopped gherkins.
• To serve
• place the haddock fillet onto a serving plate and arrange the sweet potato chips
• onion rings and mushy peas alongside. Put the tartare sauce into a separate serving bowl on the side. Garnish with the lemon wedges.