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Ingredients
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Fish & Marinade
Batter
Breading & Frying
Tartar Sauce & Garnish
Method
Fish & Marinade
Prepare fish
Pat the haddock fillets dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Drizzle 1 tbsp lemon juice over the fillets and let them rest at room temperature while you prepare the batter (10–15 minutes).
Batter
Make batter
In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder and 3/4 tsp salt until blended. In a separate small bowl lightly beat 1 large egg. Slowly whisk the egg into the dry mix while streaming in 1 cup very cold beer until mostly smooth. If the batter seems too thick to coat (it should be like heavy cream), whisk in up to 1/4 cup cold sparkling water to loosen. Chill the batter in the refrigerator for 10 minutes — cold batter gives a crisp finish.
Breading & Frying
Heat oil
Pour about 3–4 inches (enough for deep frying) of vegetable oil into a deep skillet, Dutch oven, or deep fryer to equal roughly 1 liter of oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter: it should sizzle and float up immediately with steady bubbling.
Dredge and batter
Combine 1/2 cup flour and 1/4 cup cornmeal or panko (if using) on a plate for dredging. Pat each seasoned fillet once more to remove excess moisture. Lightly dust each fillet in the dredge mixture, shaking off excess, then immediately dip into the cold beer batter, letting excess drip back into the bowl so the coating is even but not dripping.
Fry the fish
Carefully lower battered fillets into the hot oil one or two at a time (do not overcrowd). Fry for 4–6 minutes depending on fillet thickness, until the batter is deep golden brown and the fish registers 145°F (63°C) when measured at the thickest part, or until it flakes easily and is opaque. Turn once if needed for even browning. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Keep cooked fillets warm in a 200°F (95°C) oven while you fry remaining pieces.
Tartar Sauce & Garnish
Make tartar sauce
While the fish fries (or ahead of time), stir together 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle or relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning or acidity with more lemon juice or salt as desired. Chill until serving.
Serve
Plate the beer-battered haddock with lemon wedges and a small bowl of tartar sauce. Optionally serve with fries, coleslaw, or a simple green salad. Enjoy immediately so the batter remains crisp.