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
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  • Serves

    4

How to make it

  1. Cook the Young’s Chip Shop Large Haddock Fillets as per the instructions on pack.

Pea & Corn Fritters

  1. Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
  2. Stir in the peas, sweetcorn and spring onion and mix until well combined & season with pepper.
  3. 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.
  4. 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

  1. Heat the oil in a pan and gently cook the carrot for 10 mins until softened.
  2. Add the beans, tomatoes, tomato puree and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy.
  3. Stir in water and the Worcestershire sauce & cook for a further 5 mins, season to taste, cover and keep warm.
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