There are fish and chip shops where you will find this amazing dish. The deep frying of smoked haddock seems odd but the smokiness gives it a richness that stands out. Paired with a fried egg and some lemon it is outstanding. Just aim for good quality smoked haddock that hasn’t been artificially dyed. I do like to add a little turmeric to the batter to give it the yellow colour you’d think of with smoked fish. It’s shouldn’t add any flavour and is optional.
With regards to the frying of the fish, it is essential to use a thermometer to check the temperature of the oil. As soon as you drop the fish in the temperature can drop by 20 degrees Celsius. You need to know the exact temperature of the oil so you can carefully increase the temperature again.
Times: 15 minutes
Serves: 4
Difficulty: Straight forward
4x 120-150g pieces of smoked haddock
200g Plain flour plus extra for dusting
300ml Cold water
1/2 teaspoon of ground turmeric (optional)
1 lemon
4 eggs
half teaspoon of salt
Extra: 1L of vegetable oil for the frying
1. Prepare the fish by removing the skin and removing any bones. Dust with flour.
2. Cut the lemon into quarter wedges.
3. Prepare the batter by combing the salt, flour, water and turmeric.
4. Using a deep fat fryer or a large cast iron pan bring the heat of the vegetable oil to 180 degrees Celsius.
5. Dip the fish into the batter and place into the oil. Take care not to overfill the pan/fryer. Cook for 6 to 8 minutes depending on the thickness of the fish. Turn halfway through. Keep an eye on the temperature of the oil and look out for a crisp batter.
6. Remove from the pan and place on kitchen paper to remove any excess oil. Cook the next batch as needed whilst keeping the cooked fish warm in a 90 degree Celsius oven.
7. In a frying pan with a little oil fry four eggs till the whites are cooked.
8. Assemble on the plate with the egg on top of the fish and the lemon on the side.
Recipes from my kitchen, Edinburgh, Scotland 