Haddock fish fingers, chips and tartare sauce

Try James Martin's recipe for posh fish and chips with homemade tartare sauce - you'll never go back to the chippy again!


For the haddock goujons and chips

  • vegetable oil, for frying
  • 400g/14oz haddock fillet, skinned, pin bones removed, cut into strips
  • 110g/4oz plain flour
  • 200g/7oz fresh breadcrumbs
  • 3 free-range eggs, beaten
  • 600g/1lb 6oz chipping potatoes, peeled, cut into chips

For the tartare sauce