Haddock Fish Fry Recipe
Yuengling beer-battered fillet on a bed of pub fries, served with homemade tartar & slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Haddock Fish Fry
Method
For the Fish Fry and Sides
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Yuengling beer until the batter is smooth and well combined.
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Haddock
Dip each haddock fillet into the beer batter, allowing the excess to drip off. Carefully place the battered fillets into the hot oil and fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Cook the Fries
While the fish is frying, prepare the frozen pub fries according to package instructions until crispy and golden.
Serve
Place a generous portion of pub fries on a plate, top with the fried haddock fillets, and serve with homemade tartar sauce and coleslaw on the side.