Irish Pale Ale Battered Atlantic Haddock with salt and vinegar crispy potatoes
Create your own Friday night takeaway with our Irish Pale Ale Battered Haddock served with salt and vinegar crispy potatoes and leafy greens. We have partnered with the Rye River Brewing Company in Kildare to create a crispy batter made using McGargles award winning Rosie’s Pale Ale giving the batter a light hop flavour. Haddock has a sweeter and fuller flavour than other white fish and pairs perfectly with some new baby rooster potatoes and leafy greens.
2 Donegal Catch Irish IPA Battered Haddock Fillets
For the salt and vinegar potatoes
250 grams baby rooster potatoes
3 tablespoons light olive oil
3 tablespoons malt vinegar, plus extra to serve
Salt and pepper
- Steam the potatoes until tender - 20 - 30 minutes and when cooked, turn off the heat, pour off the water from the pan below the steamer and allow the potatoes to sit, drying, for 15 - 20 minutes.
- Preheat the oven to 200 C / 200 C
- Cook the Donegal Catch Irish IPA Battered Haddock Fillets according to the packet instructions.
- With the back of a fork, crush the potatoes lightly, breaking them apart slightly. Place the potatoes and the oil on a baking tray and place into the oven for 20 - 30 minutes, turning half way through, until crispy. Once out of the oven, add salt and vinegar to taste - you will need to add more than you think.
- Serve with the IPA Battered Fish and a fresh green salad.