4 Haddock fillets, defrosted and patted dry
Vegetable oil to fry in
1 pot of fresh chives, roughly chopped

Pinch or two of salt
200g self-raising flour
1 bottle of golden ale

6-8 tbsp mayonnaise
4 or 5 gherkins, roughly chopped
½ small onion peeled and very finely chopped

1 pot of fresh parsley, roughly chopped
½ tsp coarse ground black pepper

1. Place enough vegetable oil into a deep saucepan or wok so that it comes no more than halfway up the pan. Gently heat to 175°C-185°C. (To check the temperature is correct, a cube of bread should brown in about two to three minutes).

2. Put the peas into a saucepan and add the butter and pepper, warm until all the butter has melted, then add the chopped fresh mint, mix well and then keep warm.

3. Place the mayonnaise, gherkins, onion, parsley and pepper together and mix really well. Put the chives, salt and flour into a deep bowl, then add enough golden ale to make a batter, not too thick or thin.

4. Dust each fillet of haddock with a little flour, then dip into the batter, making sure it adheres well to the fish.

5. Carefully lay two fillets into the hot oil, and cook for seven to eight minutes, turning once when the batter underside has set and is lightly browned.

6. Remove and drain well on a kitchen towel, sprinkle with a little salt, keep warm but not covered as this will make the batter soggy.

7. Re-heat the oil and cook the other two fillets.

8. Serve with mushy peas, mayonnaise and Aldi Chunky Thick Cut oven chips.