
Amelia’s Haddockwith Fritters & Beans
What you’ll need
Pea & Corn Fritters
- 100g plain flour
- 1 tsp baking powder
- 1 medium egg
- 100ml whole milk
- 200g frozen sweetcorn and peas, defrosted & drained
- 1 spring onion, chopped
- ½ tbsp olive oil
- Freshly ground black pepper
Homemade Baked Beans
- 1 tbsp olive oil
- 1 carrot, peeled & diced
- 400g can haricot beans, drained
- 3 tomatoes, chopped
- 1 tbsp tomato puree
- ½ tsp sweet smoked paprika
- 200ml water
- 1 tsp Worcestershire sauce
To Serve
- Little gem lettuce leaves
Serves
4
How to make it

- Cook the Young’s Chip Shop Large Haddock Fillets as per the instructions on pack.
Pea & Corn Fritters
- Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
- Stir in the peas, sweetcorn and spring onion and mix until well combined & season with pepper.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full.
- Fry the fritters on a medium heat for approximately 4 – 5 minutes on either side until they are golden brown and cooked through.
Homemade Baked Beans
- Heat the oil in a pan and gently cook the carrot for 10 mins until softened.
- Add the beans, tomatoes, tomato puree and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy.
- Stir in water and the Worcestershire sauce & cook for a further 5 mins, season to taste, cover and keep warm.
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