Haddock fillet (FISH), cornflour, gluten free rice flour, soda water, salt, pepper, potatoes, rapeseed oil, peas, onions, garlic, fennel, CELERY, parsley, mint, beetroot, capers, gherkins, pasteurised mayonnaise (rapeseed Oil (75%), water, Pasteurised EGG Yolk (7%), Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Concentrated Lemon Juice, Flavouring containing MUSTARD) (allergens highlighted).
Fish & Chips
Crispy battered haddock fillet with creamed peas, beetroot tartar and skinny fries.
Preheat oven to 190 deg. C (fan assisted), remove film lid and place the haddock directly onto a baking sheet, remove the lid from the skinny fries and place into the oven at the same time as the fish and bake both for 10-12 minutes.
For the peas – remove the lid of the tamper pot and loosely replace back on top, microwave on full power for 1-2 minutes until piping hot. Upturn the pot of peas onto your warmed serving plate, place the haddock next to the peas and serve along with the fries and the beetroot tartar.
Reference to the website photograph for presentation idea!
Store in the refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.
FISH, CELERY, EGG, MUSTARD