Ingredients

• vegetable oil
• for frying
• 400g/14oz haddock fillet
• skinned
• pin bones removed
• cut into strips
• 110g/4oz plain flour
• 200g/7oz fresh breadcrumbs
• 3 free-range eggs
• beaten
• 600g/1lb 6oz chipping potatoes
• peeled
• cut into chips
• 3 free-range egg yolks
• 2 tbsp cider vinegar
• 300ml/11fl oz rapeseed oil
• 110g/4oz capers
• 150g/5oz gherkins
• chopped
• ½ shallot
• finely chopped
• 1 small bunch fresh dill
• chopped
• 2 tbsp chopped fresh flatleaf parsley
• ½ lemon
• juice only

Directions

• For the haddock goujons and chips
• preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• Sprinkle the flour and breadcrumbs onto separate plates and beat the eggs in a bowl. Dredge the haddock strips in the flour
• then dip in the egg and coat in the breadcrumbs.
• Deep-fry for 3-4 minutes
• or until golden-brown. (You may need to do this in batches.) Remove from the fryer with a slotted spoon and set aside to drain on kitchen paper.
• Add the potatoes to the deep-fat fryer and fry for 3-4 minutes
• or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
• For the tartare sauce
• whisk the egg yolks and vinegar together in a bowl.
• Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.
• Stir in the capers
• gherkins
• shallot and herbs. Season
• to taste
• with salt and freshly ground black pepper and a squeeze of lemon juice.
• To serve
• pile the chips and goujons onto serving plates and spoon some tartare sauce alongside.