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Waitrose Haddock Fillets MSC240g
240gItem price
£4.75Price per unit
£19.80/kgA classic crowd-pleaser using haddock in place of other more traditional seafood such as squid. You’ll have some of the salt and pepper mix left over; keep in a small jar for next time. This serves 6 with other dishes.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Place the fish chunks in a large bowl and stir in ¼ tsp salt and the Shaoxing wine. Cover and keep chilled while you heat the oil and prepare the other ingredients.
Shred the white part of the salad onions and the red chilli into thin matchsticks, then soak in iced water to encourage them to curl up. Thinly slice the green tops of the onions into rounds and set aside. Toast the Szechuan pepper (or black peppercorns and coriander seeds) in a dry frying pan over a medium heat until aromatic, then crush them in a pestle and mortar with the remaining 2 tsp salt. Set aside. Mix the soy, rice vinegar and sugar in a small bowl. Tip in the green salad onion rounds to make a dipping sauce. Set aside.
Whisk the flours, baking powder and mineral water together in a large bowl to make a batter. Add the fish and its marinade, then heat the oil in a large saucepan to 180ºC, or until a drop of batter sizzles and browns in 20 seconds. Lower ½ the fish into the oil and deep-fry for 4-5 minutes, until lightly golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish (discard any remaining marinade).
Drain the sliced salad onion and chilli and pat dry with kitchen paper. Sit them on a slotted spoon, gently lower into the oil and fry for a few seconds, until golden and crisp. Drain on kitchen paper. Transfer the fish to a plate, top with the salad onions and chilli and a scattering of Szechuan pepper salt. Serve with the dipping sauce and any remaining salt on the side.
Typical values per serving when made using specific products in recipe
Energy | 1,209kJ/ 289kcals |
---|---|
Fat | 16g |
Saturated Fat | 1.9g |
Carbohydrates | 17g |
Sugars | 3g |
Fibre | 0.9g |
Protein | 18g |
Salt | 3.8g |
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Item price
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£19.80/kg0 added
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£2.00Price per unit
£5.72/kg0 added
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£6.50Price per unit
£6.97/75cl0 added
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60pPrice per unit
60p each0 added
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70pPrice per unit
£14/kg0 added
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£2.25Price per unit
97.8p/10g0 added
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£1.25Price per unit
83.3p/100ml0 added
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£2.50Price per unit
£1.67/100ml0 added
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£2.45Price per unit
£2.45/kg0 added
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85pPrice per unit
56.7p/kg0 added
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£1.25Price per unit
£5/kg0 added
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£1.30Price per unit
81.3p/100g0 added
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£1.35Price per unit
27p/100ml0 added
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£2.30Price per unit
23p/100ml