For the Tartare Sauce chop the gherkins and capers.
Chop the parsley and combine with the mayo , Dijon mustard then add lemon juice to taste.
For the chips, peel the potato, cut into chips, wash and rinse off the starch and pat dry.
Add 300ml of cold sparkling and 150g plain flour and whisk.
Add Old Bay Seasoning. Looking for single cream consistency.
Heat a wok with the oil to 150C, blanch the chips for 7-8 mins or until lightly golden and soft.
Remove with a slotted spoon and drain on kitchen paper.
Turn up the heat of the oil up to 180 degrees never leave the pan unattended.
Holding onto the tail of the haddock, then pop directly into the batter. Remember to let go or you’ll leave finger marks.
Pick up by the tail and slowly place into the hot fat away from you. Let the fish cook and remember to turn it over! Cook for around 7 mins until the batter is cooked and golden.
Remove and drain on its side.
Check the oil temperature, and when it’s back up to 180C return the chips to the pan for 1½-2 mins.
Turn off the heat and remove the chips with a slotted spoon to drain.
Sprinkle the Schwartz Sriracha seasoning on the chips and mix in the bowl. Plate up and enjoy!
