Best Haddock Recipes

Chip-shop bap

  • makes 4
  • A little effort

Check out our crispy fish burger with vibrant mint mushy peas and homemade tartare sauce. This flaky fish bap may take a little effort but it's ready in just 30 minutes




  • self-raising flour 200g
  • cornflour 60g, plus extra to dust
  • ground turmeric 1 tsp
  • white wine vinegar 1 tbsp
  • ice-cold lager 300ml
  • groundnut oil for deep frying
  • cod or haddock 4 skinless pieces approximately 100g each
  • floury baps 4, lightly buttered


  • mayonnaise 100g
  • Dijon mustard 1 tsp
  • flat-leaf parsley chopped to make 2 tbsp
  • gherkins finely chopped to make 2 tbsp
  • shallots finely chopped to make 2 tbsp
  • baby capers 1 tbsp, chopped


  • frozen peas 150g
  • butter 25g
  • mint sauce 2 tsp


  • Step 1

    Mix together all the tartare sauce ingredients and season with salt.

  • Step 2

    Boil the peas in salted water for 1 minute, drain, then tip into a food processor. Add the butter, mint sauce and some seasoning, and pulse until mushy.

  • Step 3

    Whisk the flours and turmeric with the vinegar and lager to make a batter and season well. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with extra cornflour then dip into the batter. Lower into the oil and fry in batches for 4-5 minutes, turning, until crisp and golden. Drain on kitchen paper.

  • Step 4

    To assemble, dollop some mushy peas on the base of each buttered bap, top with the fish then some tartare sauce.

Check out more of our sandwich recipes here....

Portuguese Prego Steak Sandwich

Nutritional Information

  • Kcals 801
  • Fat 37g
  • Saturates 7.4g
  • Carbs 79g
  • Sugars 5.2g
  • Fibre 5.6g
  • Protein 30g
  • Salt 1.7g