Haggis supper is something we had a lot when we went to Scotland and both of us really like it. You get a crispy outside layer of batter with soft flavourful haggis in the middle. Served with chips for the full experience. I have used sparkling water to give a lightness to the batter and ensure it gets really crispy. Some batter recipes call for lager and this can be used instead.
Ingredients
1/2 cup beremeal flour (or plain flour)
1/4 cup plain flour
Salt and black pepper, to taste
Nutmeg and Cayenne pepper, to taste
Sparkling water
500g haggis, sliced
Oil, for deep frying
Method
Add a couple of inched of oil to a deep sided pan or use a deep fryer. Set this to heat while you prepare the batter.
Add all the dry ingredients to a deep bowl and mix together.
Add enough sparkling water to make a batter. About 2 to 3 cups should be fine. You are aiming for a batter that isn't too runny, as this won't cling to the haggis, but neither do you want it too tick, as this would be very bread like. Mix everything together, ensuring there are no lumps.
Cover each slice of haggis with the batter and fry for a couple of minutes on each side, until golden and crispy. Leave to drain on a piece of kitchen roll while cooking the rest.
Serve with chunky chips.
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