- 150g/5¼oz self-raising flour
- 1 free-range egg
- 50ml/1¾fl oz milk
- salt and freshly ground black pepper
- 600ml/21¼fl oz vegetable oil, for frying
- 100g/3½oz smoked haddock
- 1 potato
- 2 tbsp olive oil
- 1 tsp paprika
- salt and freshly ground black pepper
- 2 tomatoes, finely chopped
- 50ml/1¾fl oz olive oil
- ½ lime, juice only
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh basil, chopped
- 1 tsp chilli flakes
- To make the saltfish fritters, in a medium bowl, start by adding the flour, add in the egg and whisk. Then add in the milk (add a little more if required). Season with salt and freshly ground black pepper.
- In a medium sized saucepan, add the oil and make sure it's very hot. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
- Coat the fish in the batter and deep-fry until it is golden, for roughly 2-3 minutes.
- Drain on kitchen paper.
- To make the chips, preheat the oven to 200C/400F/Gas 6.
- Cut the potato into thin matchsticks and place on a baking tray.
- Sprinkle with oil and paprika and season with salt and freshly ground black pepper.
- Place into the preheated oven for 15 minutes until golden and crisp.
- To make the tomato relish, mix in a small bowl the tomatoes with the olive oil, the lime juice, the fresh herbs and the chilli flakes. Leave to stand for five minutes.
- To serve, place the tomato relish at the bottom of the dish. Place the potato matchsticks and the fish on top and serve.