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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Crispy Ale Battered Haddock with Lemon Salt *North Sea Recipe*

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 A light, ultra crisp batter with a zesty salt sprinkle, proper pub style fish taken to the next level..

Buy Haddock Fillets From Our Boat


This recipe takes classic fried haddock and gives it a bright, modern twist. The ale batter fries up beautifully crisp and airy, while the homemade lemon salt adds a sharp, citrus sparkle that lifts the whole dish.

Serve it with chips, pea purée or a fresh green salad and wait for the compliments.

✅ Why This Recipe Works

  • Ale gives the batter a deep, malty flavour

  • Ice cold batter = next level crispiness

  • Lemon salt adds an addictive zing

  • Quick to cook and perfect for weekends

  • A standout twist on a classic haddock recipe

🛒 Ingredients (Serves 2)

For the Fish

  • 2 haddock fillets

  • Plain flour for dusting

  • Salt & black pepper

  • Oil for deep frying

For the Ale Batter

  • 150g plain flour

  • 40g cornflour

  • 1 tsp baking powder

  • ½ tsp sea salt

  • 220ml ice cold ale (pale ale works best)

  • Handful of ice cubes (to keep the bowl cold)

For the Lemon Salt

  • 1 tbsp sea salt flakes

  • Zest of 1 unwaxed lemon

To Serve

  • Lemon wedges

  • Homemade chips or potato wedges

  • Tartar sauce or garlic mayo

🔪 Step by Step Instructions

1️⃣ Make the lemon salt

Combine lemon zest and sea salt flakes in a small bowl.
Rub together with your fingers to release the fragrant oils.
Set aside to infuse.

2️⃣ Prepare the ale batter

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

  2. Pour in the ice cold ale gradually, whisking lightly.

  3. Stop when the texture is like double cream — don’t over mix.

  4. Place the bowl over a few ice cubes to keep the batter extra cold.

3️⃣ Prep the haddock

  • Pat fillets completely dry.

  • Season lightly with salt and pepper.

  • Dust with plain flour to help the batter cling.

4️⃣ Heat the oil

Heat frying oil to 180°C.
You can test it by dropping in a tiny bit of batter - it should sizzle and float immediately.

5️⃣ Fry the haddock

  1. Dip each fillet into the ale batter, letting the excess drip back into the bowl.

  2. Lower gently into the oil.

  3. Fry for 5–7 minutes, turning once, until golden, puffy and crisp.

  4. Drain on a rack or kitchen paper.

Immediately sprinkle with your fresh lemon salt - it sticks beautifully while the batter is hot.

🍽️ Serve With

  • Chunky chips or fries

  • Pea purée with mint

  • Tartar sauce

  • Pickled onions or gherkins

Simple sides let that gorgeous ale flavour shine.

⭐ Chef’s Tips

  • Batter must be ice cold for best results.

  • Never overcrowd the fryer - it lowers the oil temperature.

  • A little cornflour = extra crunch.

  • Lemon salt keeps in a jar for a week.







Scotland, United Kingdom Scotland, UK

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