Hot and crispy, this Beer-Battered Haddock is the perfect filling for a fried fish sandwich, or as part of a fisherman's platter served with lemon wedges and tartar sauce.
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- 2 cups all-purpose flour
- 1 tsp seasoning salt
- 1 tsp paprika
- 1 - 12 oz beer (Miller Lite preferred)
- 1/2 cup water
- Canola oil
- 1 large haddock fillet (about 1 1/2 lbs.), cut into 3x2-inch pieces and patted dry
Instructions:In a medium bowl, whisk together the flour and seasonings, then add the beer and 1/2 cup water. Whisk to a smooth batter.
Pour 2" of canola oil into a large heavy pot and heat over medium-high heat until the temperature reaches 350° on a deep-fry thermometer. Working in batches, dip the haddock into the batter to coat, and then fry. Turn occasionally until fish is cooked and a deep golden brown, about 5 minutes.
Transfer to a wire cooling rack until all of the fish is cooked. Serve hot.