For the beer battered lemon sole, sprinkle the yeast, salt and sugar into a mixing bowl, whisk in the beer and vinegar, then the flour and herbs.
Set aside to ferment for one hour or until the mixture begins to bubble.
Meanwhile for the rapeseed tartare sauce, whisk the egg yolks and vinegar together in a bowl.
Continue to whisk the mixture and slowly pour in the Wharfe Valley rapeseed oil until all of the oil is incorporated and the mixture is thick and light.
Stir in the capers, gherkins, shallot and herbs. Season to taste with salt and pepper and a squeeze of lemon juice – set aside in fridge.
Heat Wharfe Valley rapeseed oil in a deep based frying pan until a bread crumb sizzles and turns brown when dropped into it.
Dip the lemon sole goujons into the batter and fry for 3–4 minutes or until golden brown. Leave to drain on kitchen paper.
Mix all the ingredients together in a blender except the 2 tablespoons of melted butter. Leave to stand for 30 minutes. Heat a non stick frying pan and just coat it with a little butter or oil. Add the melted butter to the pancake mixture and pour enough into the pan to coat the base. Swirl it around so that it covers all the pan. Cook for a few minutes until the underside of the pancake is golden brown and then turn it over with a spatula or flip it and cook the other side. Serve it immediately with filling or sauce, or if you wish, stack them with greaseproof paper between and reheat later. They can be cooled and frozen for up to one month.
Heat the fat up in a chip pan or a deep fat fryer.
Peel the potatoes and cut into large, thick chips. Then rinse and dry them using kitchen towel.
Fry the chips in the oil until soft but not coloured, which should take around three minutes.
Drain and shake the chips well and then set to one side.
Put some flour onto a plate and coat the fish fillets thoroughly with the flour.
To make the Best Bitter batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the Best Bitter. Stop when you have a thick coating of batter. Whisk to remove any lumps to make a smooth batter. Add the lemon juice, then mix again thoroughly.
Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately.
As soon as the first fillet has started to crisp, add your other fillets one at a time, taking out the first ones as they cook. This should take 6 -10 minutes depending on the thickness of fillet. Place onto a baking tray and keep warm in the oven.
While the fish is in the oven, add your chips to the hot fat again and cook until crispy and golden in colour.
Serve with tartare sauce, mushy peas and a pint of Golden Sheep.