Source- Christopher Driver at Alfie’s, Jumeirah Emirates Towers
‘This recipe is a signature dish at Alfie’s. It’s very simple, but
it’s every Englishman’s favourite. I’ve chosen this recipe because
it’s one of our most popular dishes, so I hope you enjoy cooking it as
much as I do.’
Ingredients (serves four)
800g fresh haddock fillet, pin boned
125g cornflour
250g white flour
400ml wheat beverage
100ml cold water
250g green peas
300ml fish stock
480g Desiree potatoes
80g tartare sauce
Salt and freshly ground black pepper, to taste
Method
1 To make the batter, start by sifting the cornflour and wheat flour
together in a large bowl.
2 Slowly whisk in the wheat beverage and the cold water until the
batter is a similar consistency to double cream. Season with salt and
freshly ground pepper.
3 In a large pot, boil the green peas with the fish stock for 15
minutes. Season with salt and freshly ground pepper to taste.
4 While they’re hot, mash the peas slightly. Put them to one side, but
keep them warm while preparing the rest of the dish.
5 Cut the potatoes into chunky chips. Parboil for five minutes, then
blanch very slowly in salted water. Remove from the water and leave to
cool.
6 Fill a deep-pan with oil to 180°C, and fry the chips until golden brown.
7 Pass the haddock fillets through the seasoned flour.
8 Once the fish fillets are well floured, dip them carefully in the
wheat beverage batter.
9 Drop the haddock fillets into hot oil (180°C) and cook for a couple
of minutes until golden outside.
10 Serve the fish with the green pea mash, chips and tartare sauce,
plus a lemon wedge
‘This recipe is a signature dish at Alfie’s. It’s very simple, but
it’s every Englishman’s favourite. I’ve chosen this recipe because
it’s one of our most popular dishes, so I hope you enjoy cooking it as
much as I do.’
Ingredients (serves four)
800g fresh haddock fillet, pin boned
125g cornflour
250g white flour
400ml wheat beverage
100ml cold water
250g green peas
300ml fish stock
480g Desiree potatoes
80g tartare sauce
Salt and freshly ground black pepper, to taste
Method
1 To make the batter, start by sifting the cornflour and wheat flour
together in a large bowl.
2 Slowly whisk in the wheat beverage and the cold water until the
batter is a similar consistency to double cream. Season with salt and
freshly ground pepper.
3 In a large pot, boil the green peas with the fish stock for 15
minutes. Season with salt and freshly ground pepper to taste.
4 While they’re hot, mash the peas slightly. Put them to one side, but
keep them warm while preparing the rest of the dish.
5 Cut the potatoes into chunky chips. Parboil for five minutes, then
blanch very slowly in salted water. Remove from the water and leave to
cool.
6 Fill a deep-pan with oil to 180°C, and fry the chips until golden brown.
7 Pass the haddock fillets through the seasoned flour.
8 Once the fish fillets are well floured, dip them carefully in the
wheat beverage batter.
9 Drop the haddock fillets into hot oil (180°C) and cook for a couple
of minutes until golden outside.
10 Serve the fish with the green pea mash, chips and tartare sauce,
plus a lemon wedge
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