Waitrose Bubbly Beer Battered Scottish Haddock380g

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Waitrose Bubbly Beer Battered Scottish Haddock
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2 skinless and boneless Scottish haddock fillets in a bubbly beer batter coating.
Oven cook for 18-20 minutes
  • Suitable for freezing
  • Waitrose own label

PER 100g



Per Portion/per portion (177g)



19% RI


20.50 g


29% RI


2.10 g


11% RI


0.50 g


<1% RI


0.96 g


16% RI

RI = % of your daily reference intake

INGREDIENTS: haddock (Melanogrammus aeglefinus) (fish) (65%), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, water, cornflour, flavouring, Black Sheep Ale (barley, wheat), palm fat, maize flour, skimmed milk powder, salt, wheat starch, wheat gluten.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold.

Typical values as prepared. Contains 2 Servings

Typical valuesPER 100gper portion (177g)
Energy918kJ1625 kJ
Energy220kcal389 kcal
Fat11.6g20.5 g
Of which Saturates1.2g2.1 g
Carbohydrate13.5g23.9 g
Of which Sugars<0.5gg
Of which Sugars0.5 g
Fibre1.2g2.1 g
Protein14.7g26.0 g
Salt0.54g0.96 g

Origin Information

  • United Kingdom
  • the North East Atlantic


  • Wash hands, all surfaces and utensils after touching raw fish. Although every care has been taken to remove bones, some may remain


  • This product contains Additives
  • This product contains Natural Flavourings

Cooking instructions


Wash hands, all surfaces and utensils after touching raw fish.

Oven cook

Remove all packaging including parchment paper. Place on preheated baking tray in the centre of oven. (Time 18 - 20 mins, Oven: 200, Fan: 180, Gas: Gas Mark 6)


linerPaper & card
cartonPaper & card
windowPlastic - PET (Polyethylene Terephthalate)
tamper evident sealPlastic - Other
casePaper & card


Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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