Crispy Haddock With Patatas A Lo Pobre And Tomato Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your potatoes (skins on) into thin discs

Add the potato discs to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 5-6 min or until starting to soften

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your brown onion[s]

Crush half your garlic cloves open by squashing them with the side of a knife, leaving the skins on

Peel and finely chop (or grate) the remaining garlic

Once the potatoes have been in the oven for 5-6 min, add the chopped pepper, sliced onion and crushed garlic to the baking tray with a drizzle of olive oil and carefully mix it all together

Put the tray in the oven for a further 20-25 min or until tender and beginning to char – this is your patatas a lo pobre

Meanwhile, chop your tomato[es] finely

Chop your coriander finely, including the stalks

Add the chopped tomato to a bowl with the chopped coriander, half your white wine vinegar (you'll use the rest later!) and a pinch of salt

Give everything a good mix up – this is your tomato salsa

Pat your haddock bites dry with kitchen paper (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!)

Add your cornflour, ground smoked paprika and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to a bowl with the haddock bites

Add a generous pinch of salt and pepper and give everything a good mix up until fully coated – this is your coated haddock

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated haddock and cook for 3 min, turning once halfway, or until cooked through – this is your crispy haddock

Meanwhile, combine your mayo with the chopped garlic and remaining white wine vinegar in a bowl – this is your aioli