Crispy Beer-Battered Haddock
A deliciously crispy beer-battered haddock that brings the taste of classic fish and chips right to your kitchen.
Equipment
- 1 deep fryer or heavy-bottomed pot
- 1 mixing bowl large
- 1 whisk
Ingredients
Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups non-alcoholic beer
Fish
- 4 haddock fillets about 6 ounces each
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
Preparation
- In a large mixing bowl, combine the flour, baking powder, and salt. Slowly whisk in the non-alcoholic beer until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to activate the baking powder.
- Pat the haddock fillets dry with paper towels. Season both sides with salt and pepper to enhance the natural flavor of the fish.
Frying
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. The oil should be deep enough to fully submerge the fish fillets.
- Dip each haddock fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing the fish into the hot oil.
- Fry the fillets in batches to avoid overcrowding the pot. Cook each fillet for 4-5 minutes per side, or until the batter is golden brown and the fish is cooked through.
Serving
- Transfer the cooked fillets to a wire rack or paper towels to drain excess oil. Serve hot with your choice of sides.
Storage
- Allow the fish to cool completely. Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Ensure the oil is hot enough before frying to achieve a crispy texture. Use a thermometer for precision.
Ingredient Substitutions: Substitute non-alcoholic beer with sparkling water if desired.
How to Serve: Pair with tartar sauce, lemon wedges, and classic fries.
Storage & Freshness: Store leftovers in a sealed container and reheat in the oven.
Make-Ahead Tips: Prepare the batter in advance and store in the fridge for up to 24 hours.
Ingredient Substitutions: Substitute non-alcoholic beer with sparkling water if desired.
How to Serve: Pair with tartar sauce, lemon wedges, and classic fries.
Storage & Freshness: Store leftovers in a sealed container and reheat in the oven.
Make-Ahead Tips: Prepare the batter in advance and store in the fridge for up to 24 hours.