Name: Friday Fish Fry with Beer Battered Haddock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Fresh Haddock Fillets; 1.5 cups All-purpose flour; 0.5 cup Cornstarch; 1 tsp Baking powder; 12 oz Cold Lager or Amber Beer; 0.5 tsp Paprika; 0.5 tsp Garlic powder; 1 quart Vegetable oil for frying; to taste Kosher salt and black pepper

"Savor the ultimate pub-style experience at home with this golden-brown, shatteringly crisp beer battered haddock. Tender, flaky white fish is enveloped in a light, carbonated batter for a nostalgic Friday night tradition that pairs perfectly with tartar sauce and lemon."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Fresh Haddock Fillets
1.5 cups 190 g	All-purpose flour
0.5 cup 64 g	Cornstarch
1 tsp 5 g	Baking powder
12 oz 355 ml	Cold Lager or Amber Beer
0.5 tsp 1 g	Paprika
0.5 tsp 1 g	Garlic powder
1 quart 950 ml	Vegetable oil for frying
to taste 0 g	Kosher salt and black pepper

2 Instructions

Pat the haddock fillets very dry with paper towels. Cut them into 4-6 inch portions. Season both sides with salt and pepper.

In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).

In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, paprika, and garlic powder. Reserve the remaining 0.5 cup of flour in a separate shallow dish.

Slowly pour the cold beer into the dry mixture, whisking gently until just combined. Do not overmix; a few small lumps are fine. This keeps the batter light.

Dredge each fish fillet in the plain flour, shaking off the excess. Dip the floured fish into the beer batter, ensuring it is fully coated.

Carefully lower the fish into the hot oil. Fry in batches for 4-6 minutes, turning once, until the crust is deep golden brown and the fish is opaque.

Remove the fish and place it on a wire rack over a baking sheet to drain. Immediately sprinkle with a little extra salt.

Serve hot with lemon wedges, tartar sauce, and malt vinegar.

·
Ensure the beer is ice cold; the temperature shock between the cold batter and hot oil creates a crispier crust.
·
Don't crowd the pot while frying, as this drops the oil temperature and leads to greasy fish.
·
Use a wire rack instead of paper towels for draining to prevent the bottom of the fish from getting soggy.
·
Patting the fish dry is the most important step for ensuring the batter actually sticks to the skin.

? Frequently Asked Questions

What is the best type of beer to use?

A light lager or a golden ale works best. Avoid heavy stouts or overly hoppy IPAs, which can leave a bitter aftertaste.

Can I use frozen haddock?

Yes, but ensure it is completely thawed and patted extremely dry. Any excess moisture will cause the batter to steam and fall off.

How do I keep the fish warm while frying batches?

Place the finished fish on a wire rack in a 200°F (95°C) oven until all batches are complete.

Can I use this batter for other seafood?

Absolutely! This batter works perfectly for cod, pollock, shrimp, or even onion rings.

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