Light and Crispy Beer Battered Haddock

IMG-8660

SO crispy, so light, and perfectly cooked fish that flakes with the touch of a fork. Want to know the secret to cooking the best beer battered fish ever? It’s all in the batter and the temperature of the oil. We don’t eat or make a lot of fried food, but this was a real treat and perfect for a delicious Good Friday meal. The star should be those gorgeous fish fillets, which only need a light coating of a flavour infused batter.  

What you will need:

  • 4 haddock fillets
  • ½ cup flour
  • 1 tbsp. paprika
  • 1 tbsp. garlic powder
  • Salt and pepper 
  • 1 egg; lightly beaten
  • ½ can of lager beer
  • 1 litre vegetable oil

 

Directions:

Prep Time: 15 minutes  ◊  Cook Time: 5-6 Minutes

  1. In a medium size bowl, add flour, paprika, garlic powder, salt, pepper and egg. Mix together. Slow add beer and whisk until thoroughly combined.
  2. Add oil into a deep cooking pot; such as a dutch oven. Heat oil over medium heat, and use a thermometer to continuously monitor the temperature of the oil. Be very careful not to over heat the oil (See Tips Below). Oil temperature should be 350-360F to properly fry the fish. 
  3. Once the oil has reached temperature, use long handled tongs to one by one dip the fillets in the batter. Fry fish one or two at a time depending on size. You do not want to over-crowd fish. 
  4. Cook fish for approximately 5-6 minutes each and when the fish forms a dark brown and crispy coating, use tongs to remove fillets and place on a wire rack while you finish. (Don’t forget to continuously check the oil temperature when you add fish or during cooking.) 
  5. When ready to serve, squeeze fillets with fresh lemon juice and enjoy! We love pairing these light and crispy beer battered haddock fillets with our delicious and super easy carrot fries and garlic aioli for dipping!

Tips

  1. If the oil is not hot enough, the fish will absorb more oil and you will have greasy fish with a less crispy coating.
  2. Grease fires are caused by the oil becoming too hot. Vegetable oil has a smoking point of 450F. If the oil ever becomes too hot, turn off the heat source immediately and let oil cool down. 
  3. Once cooked, let fish rest on a wire rack to allow any excess oil to drip off. Do not lay cooked fish on a paper towel, or it will become soggy on the bottom.
  4. If you have a side burner on your BBQ, consider cooking outside! This will help eliminate the oil smell in your home. 

IMG-8647 (1)IMG-8653IMG-8664IMG-8660

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s