Beer Battered Haddock Recipe

Prepare fish

Pat haddock fillets dry with paper towels then season both sides lightly with 1 tsp fine salt and 1 tsp black pepper used for dredging. Keep refrigerated until ready to batter.

Make dry batter mix

In a medium bowl combine 1 cup all-purpose flour (for batter), 2 tbsp cornstarch and 1 tsp baking powder. Whisk to blend evenly.

Mix wet batter

In a separate bowl lightly beat the egg. Pour in 1 cup cold beer and whisk briefly to combine. Add the egg-beer mixture to the dry mix and whisk until a smooth, slightly thick batter forms. Season with 1 tsp salt and 1/2 tsp black pepper. If batter is too thick (should coat spoon but still be pourable), add up to 2 tbsp cold sparkling water or extra beer to reach a thick pancake-batter consistency.

Dredge and batter

Place 1 cup flour (for dredging) mixed with 1 tsp salt and 1 tsp pepper in a shallow dish. Lightly dredge each seasoned fillet in the flour, shaking off excess, then dip into the batter ensuring an even coat. Let excess batter drip back into the bowl.

Heat oil

Pour about 6 cups vegetable oil into a heavy-bottomed deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without browning immediately.

Fry fillets

Carefully lower battered haddock into the hot oil (work in batches to avoid crowding; 2 fillets per batch depending on pan size). Fry 4–5 minutes, turning once, until batter is golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Adjust heat to maintain 325–350°F range.

Drain

Using a slotted spatula, transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven while you fry remaining batches.

While the fish fries, combine 1/2 cup mayonnaise, 2 tbsp finely minced dill pickle, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp chopped parsley, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Stir until smooth and taste; adjust seasoning or lemon to preference. Refrigerate until serving.

Prepare and keep warm your choice of soup or salad and potato side (fries, mashed, or baked) and steam the mixed vegetables until tender-crisp, about 4–6 minutes. Warm dinner rolls and set out butter.

To serve, place one haddock fillet on each plate with a portion of the chosen potato, 1/2 cup mixed vegetables, and either soup or salad. Add a generous spoonful of tartar sauce, a lemon wedge, a warm roll and butter. Offer additional lemon and tartar sauce at the table.