Tuck into a fancy fish supper made in the comfort of your own home. With a satisfying crust, crispy fries, creamy tartare sauce and crushed peas, this easy dinner idea is a surefire hit.
Preheat the oven to 200°C, fan 180°C, gas 6.
Soak the sweet potato fries in cold water, with 1 tsp salt, for 15 minutes. Drain, pat the chips dry and toss in a bowl with 2 tbsp of the sunflower oil, spread out on a large oven tray and season. Roast in the oven for 35-40 minutes, or until turning golden brown.
Bring a pan of salted water to the boil, add the peas and reduce to a simmer. Cook for 10 minutes. Drain and transfer to the small bowl of a food processor. Add the butter, milk and mint and pulse several times, until you have a chunky purée. Season to taste and keep warm.
Next, make the crème fraîche tartare. In a bowl, combine the crème fraîche, herbs and cornichons. Season.
Mix the breadcrumbs and poppy seeds together on a tray. In a shallow bowl, gently whisk the egg. Dip a haddock fillet in to the egg, followed by the breadcrumb mixture, making sure to coat well. Repeat the process with the remaining haddock fillets and set aside.
Heat the remaining 2 tbsp sunflower oil in a large frying pan, over a medium heat. Once the oil is hot, gently add the fish to the pan. Cook on either side for 4-5 minutes or until the crust is an even golden brown.
Serve the fish alongside the warm crushed peas, sweet potato fries, a generous dollop of the crème fraîche tartare and the lemon wedges.
See more Haddock recipes