Hot and crispy, this Beer-Battered Haddock is the perfect filling for a fried fish sandwich, or as part of a fisherman’s platter served with lemon wedges and tartar sauce.
Time: 30 minutes | 4 Servings
- 2 cups of all-purpose flour
- 1 tsp seasoning salt
- 1 Tbsp Farmhouse Kitchen Blackening Spice
- 1 – 12 oz can of light beer such as Hill Country Light
- 1/2 cup water
- Neutral Oil
- 2lbs Wild-Caught Haddock fillets, thawed in the refrigerator
- Cut the thawed haddock into 3”- 3.5” pieces, pat dry and lightly salt both sides
- In a medium bowl, whisk together the flour, salt, and blackening spice, then add the beer and 1/2 cup of water. Whisk into a smooth batter.
- Pour 2” of oil into a large, heavy pot and heat over medium-high heat until the temperature reaches 350° on a deep-fry thermometer. Working in batches, dip the haddock into the batter to coat, and then fry.
- Turn occasionally until fish is cooked and a deep golden brown, about 5 minutes.
- Transfer to a wire cooling rack until all the fish is cooked. Serve hot.
- 1/2 cup mayonnaise
- 1 small dill pickle, diced very small (roughly 3 tablespoons)
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, chopped
- 1 tablespoon chopped fresh dill
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard, optional
- Salt and fresh ground black pepper to taste
- Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
- Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
- Store tightly covered in the refrigerator up to one week.