Crispy haddock doughnuts with lettuce and chilli oil sauce


Fish & Shellfish


  • milk, for poaching the haddock
  • 50g of butter

Store Cupboard

Oils & Vinegars

  • 30g of chilli oil, along with a few of the flakes (use the oil only if you'd prefer a less spicy result)
  • oil, for deep-frying

Speciality Ingredients

  • 0.5g of xanthan gum, or 1 small pinch