- 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
- 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.