Fried Fresh Filet Of Haddock Recipe

Prepare fillets

Pat haddock fillets dry with paper towels. If fillets are thick, slice into 1"–1½" wide pieces for even frying. Season both sides with kosher salt and black pepper. Set aside on a plate.

Cut the lemon into wedges; reserve for serving and for a little juice to finish if desired.

Mix dry coating

In a shallow bowl or plate combine 1 cup all-purpose flour and 0.25 cup cornstarch. Toss the seasoned fillets lightly in this dry mix to create a thin, even coating; shake off excess and place on a wire rack. Reserve remaining dry mix for dredging individual pieces if needed.

Make beer batter

In a medium bowl whisk together 1 cup cold beer (or sparkling water), 1 large egg, 1 tsp baking powder, 0.5 tsp paprika, 0.25 tsp garlic powder, and 0.125 tsp cayenne. Add 2–3 tablespoons of the reserved flour/cornstarch mixture if batter seems too thin. Batter should be smooth and thick enough to coat the back of a spoon but still pourable. Keep batter cold until use.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or heavy-bottomed pot to a depth of about 1½ inches. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a small dollop of batter: it should sizzle and rise immediately without browning too fast.

Fry fillets

Working in batches to avoid crowding, dip each dredged fillet into the beer batter to coat completely, letting excess drip back into the bowl. Carefully lower into hot oil with tongs or a slotted spoon. Fry for 3–4 minutes per side (6–8 minutes total) depending on thickness, turning once; the batter should be golden brown and crisp, and the fish should flake easily when tested with a fork. Maintain oil temperature between 325–350°F by adjusting heat.

Drain and finish

Use a slotted spatula to transfer cooked fillets to a wire rack set over a sheet pan or to paper towels to drain briefly. For extra flavor, immediately brush or dot each fillet with the optional 1 tablespoon unsalted butter while hot. Sprinkle with chopped parsley if using.

Serve fried haddock hot with lemon wedges and tartar sauce on the side. Squeeze lemon over fish just before eating.