Summer Fish & Chips with Cider Haddock
- 30 minutes
- 2 people
Bring the gastro pub experience home with this summer twist on a classic fish and chips. Donegal Catch Cider Battered Haddock Fillets are made using chunky, skinless Atlantic haddock, hand-filleted and coated in a light, crispy batter infused with Maddens Mellow cider from the Armagh Cider Company. The hint of apple sweetness in the batter pairs beautifully with Green Isle’s Spicy Wedges and sweet Garden Peas. Finished with a drizzle of sriracha mayo and a squeeze of lemon, it’s the perfect Friday night treat — no reservations needed.
Print Recipe
Ingredients
- 2 Donegal Catch Irish Cider Battered Haddock Fillets (1 pack)
- 300g Green Isle Spicy Wedges (1 pack)
- 150g Green Isle Garden Peas
- 1 lemon, halved
- Sriracha mayo, to serve
Instructions
- Preheat the air fryer to 190°C and cook the Cider Battered Haddock Fillets for 20–25 minutes until golden and crispy.
- Preheat the air fryer to 200°C and cook the Spicy Wedges for 23–25 minutes, shaking halfway through for even cooking.
- Place the Garden Peas into boiling water, cover, return to the boil, and simmer for 3–4 minutes until tender.
- Plate the haddock with a portion of spicy wedges and peas, garnish with lemon halves, and drizzle with sriracha mayo to serve.
