The easiest way to fix a hazy beer is to prevent it in the first place!
First, make sure you get a nice hard rolling boil at the beginning. Not a simmer, but a rolling boil. Use Whirfloc (one whole tablet) with 15 minutes left in the boil. Once the boil is over, chill the beer to 65 degrees within 20 minutes by using an immersion chiller, ice baths, etc, whatever it takes.
Use a flocculant yeast like S04 or nottingham which form tightly packed compacted yeast cakes. Leave it in the fermenter for 14-21 days (until the beer is clear), chilling it for the last three days if possible, and then rack only the clear beer into the bottling bucket.
Using some ingredients will tend to cause haze- wheat, flaked barley, etc, so don't use them if you want a super clear beer.
I don't use gelatin or other clarifiers because some of my friends are vegetarians and wouldn't expect meat or shellfish products in their beer.
Just those simple things will produce a beer that looks like this: