The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Bubbly Beer Battered Haddock *North Sea Recipe*

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 Crispy, golden, light as air - the ultimate chip shop classic made at home..

Buy Fresh Haddock From Our Trawler

This haddock recipe uses an ultra aerated bubbly beer batter that fries up insanely light, crisp, and golden. The secret? Cold beer, a touch of cornflour, and a quick whisk that traps tiny bubbles for the perfect crunch.

This is the one fish and chips recipe readers will bookmark forever.

✅ Why This Recipe Is Incredible

  • Super bubbly batter for maximum crispiness

  • Haddock stays tender, flaky and juicy

  • Uses simple ingredients you already have

  • Quick to cook and absolutely delicious

  • Perfect for Friday nights, fish feasts, or summer evenings

🛒 Ingredients (Serves 2)

For the Bubbly Beer Batter

  • 120g plain flour

  • 40g cornflour

  • 1 tsp baking powder

  • ½ tsp sea salt

  • 200ml very cold pale ale or lager (more if needed)

  • Few ice cubes (to keep the bowl cold)

For the Haddock

  • 2 haddock fillets

  • Extra flour for dusting

  • Salt and black pepper

  • Oil for deep frying (sunflower or vegetable)

To Serve

  • Lemon wedges

  • Tartar sauce

  • Chips or new potatoes

  • Sea salt flakes

🔪 Step by Step Instructions

1️⃣ Chill everything

  • Place your beer in the freezer for 15 minutes.

  • Add a few ice cubes to the bowl you’ll mix your batter in.
    Cold batter = more bubbles = crispier haddock.

2️⃣ Make the bubbly beer batter

  1. In a chilled bowl, whisk together the flour, cornflour, salt and baking powder.

  2. Slowly pour in the cold beer while whisking.

  3. Stop when the batter is thick but pourable, like double cream.

  4. Don’t overmix; tiny lumps are fine and help the crispy texture.

Set aside for 5 minutes to develop bubbles.

3️⃣ Prepare the haddock

  • Pat the fillets completely dry.

  • Season with salt and pepper.

  • Dust lightly in plain flour, this helps the batter cling beautifully.

4️⃣ Fry the haddock

  1. Heat your oil to 180°C (a breadcrumb should sizzle instantly).

  2. Dip each fillet into the bubbly batter, letting excess drip off.

  3. Gently lower into the oil.

  4. Fry for 5–7 minutes, turning once, until deep golden and crisp.

  5. Drain on a rack or kitchen paper and sprinkle with sea salt.

Your batter should crackle when touched, that’s the bubbly magic.

5️⃣ Serve immediately

  • Lemon wedges

  • Homemade tartar sauce

  • Chunky chips or minted new potatoes

  • A cold beer (chef’s treat)

🍽️ Tips for Perfect Bubbly Batter

  • The colder the beer, the lighter the batter.

  • Don’t overcrowd the pan, steam ruins crispiness.

  • Always season the fish itself, not just the batter.

  • Serve right away, beer batter tastes best fresh from the fryer.


Visit My Fishing Trawler Website



About Me



Scotland, United Kingdom Scotland, UK

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