Wild Caught Atlantic Haddock Recipe
Lightly coated and deep fried to a golden brown, served with potato wedges, coleslaw.
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Ingredients
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Fish and Batter
Potato Wedges
Coleslaw
Finishing & Serving
Method
Fish and Batter
Prep the fillets
Pat haddock fillets dry with paper towels, remove any remaining bones and cut into portions if large (about 6 oz each). Season both sides lightly with 1/4 tsp salt and a pinch of pepper.
Make the dry mix
In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp ground black pepper until uniform.
Prepare the batter
Pour 1 cup very cold beer or sparkling water into a separate bowl. Whisk about half the dry mix into the liquid to start, then gradually add remaining dry mix while whisking until smooth and thick enough to coat the back of a spoon. If batter is too thick, add up to 2 tablespoons cold water. Keep batter chilled in the refrigerator until ready to fry.
Heat the oil
In a deep heavy-bottomed pot or deep fryer, add enough vegetable oil to reach about 3 inches deep (approximately 1.5 cups for a small pot). Heat oil to 350–375°F (175–190°C). Use a thermometer to maintain temperature.
Dredge and fry
Lightly dust each seasoned fillet with a thin layer of plain flour (reserve the remaining dry mix for batter). Holding the fillet by one end, dip into the chilled batter to fully coat, letting excess drip off. Carefully lower into hot oil. Fry 3–5 minutes per side (depending on thickness) until batter is golden brown and fish reaches an internal temperature of 145°F (63°C). Do not overcrowd the pot — fry in batches if necessary. Transfer fried fillets to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.
Potato Wedges
Prep potatoes
Preheat oven to 425°F (220°C). Cut scrubbed russet potatoes into even wedges. Pat dry with paper towels to remove surface moisture.
Season
In a large bowl, toss potato wedges with 2 tablespoons olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
Roast
Arrange wedges in a single layer on a baking sheet lined with parchment or lightly oiled. Roast 30–35 minutes, turning once halfway through, until wedges are golden and crisp on the edges and tender inside. Keep warm while frying fish.
Coleslaw
Make dressing
In a bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.
Combine slaw
In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and 1 grated carrot. Pour dressing over vegetables and toss to coat evenly. Taste and adjust seasoning. Chill at least 15 minutes before serving to let flavors meld.