I’m a big fan of deep-fried haddock, and this recipe (made with a unique trick) is one of my absolute favorite ways of eating it. The crispy batter and overall taste can’t be beat.
Deep Fried Haddock Recipe
A chef friend told me the secret for a proper, crispy batter for deep-frying fish a long time ago. Indeed, not only a friend but the head of a culinary arts program at a local post-secondary school.
It’s so very simple. It’s cornstarch.
While I sadly lost the recipe he gave me in his cooking class that day (and truth be told, he told me it was an old fisherman friend who gave it to him ), I have always remembered that secret.
Mike prefers deep-fried haddock. It’s a nice, milder fish, and it is one of the best choices for deep-frying battered fish. It holds up well and cooks fast.
Look at that gorgeous fish flake.
To be clear, I don’t and most likely won’t ever own a deep frier again, so don’t pass on this recipe because you don’t have one. I used to own one, and it was honestly the most significant, messiest, most annoying kitchen appliance that I have owned. It smelled and was always greasy on the outside, no matter what I did.
I have a large heavy frying pan that I use to deep fry in and let’s face it, deep frying isn’t really something that we should be doing so often that we need a deep fryer.
Fish is rich in protein and healthy to boot, so it’s always one of my top choices. However, my family doesn’t always agree. Mike will eat haddock, which is why I chose to do this dish, but he also likes it deep-fried. Sigh. That man.
Fresh fish is always better, especially when deep-fried in batter. Frozen fish will have extra moisture no matter how you defrost it!
Fried Haddock Tips and Tricks
There are a few secrets that you have to adhere to in order to make great deep-fried haddock.
- The oil temperature MUST be at 375 degrees. The hotter will burn, and you will have raw fish inside, and the cooler will make the batter soaked in grease.
- The batter does not contain milk or eggs. It is as plain as it gets. If you want, you can definitely sub in half beer and half water.
- Use only thin and fresh filets, not frozen.
So who’s in for giving this recipe a shot? I am so excited, it passed the “Mike test” because I swear he is the pickiest person I know when it comes to deep fried haddock. So if he gives this a thumbs up, you know it’s a great recipe!
Happy cooking everyone!
Love you more than chocolate,
Karlynn
The Best Deep Fried Haddock
Ingredients
Batter Ingredients
- 1 cup flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup beer
- 1 tablespoon dill
- 1 dash pepper
- 2-4 High Liner Simply Fish Haddock Filets
For flouring
- 1/2 cup flour
- 2 tablespoons cornstarch
Instructions
- Combine the batter ingredients and mix until smooth.
- Preheat 2-3 inches of oil in a heavysauce pan to 375 degrees F.
- Combine the “flouring” ingredients together in a small bowl.
- Dredge the filets through the flour, then the batter until covered with a thick coat of batter.
- Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
- Remove and drain on paper towels.
- Serve and enjoy.
Nutrition
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Sherry Mackay says
I thought icy cold beer makes the best batter:))
Nicole Ebbesen Rowan says
Don’t be biased against friends who happen to have a deep fryer! (And come over for Legoland Apple fries one day)
Sabine Dumdei Vanderkley says
oh i made this one and it is fabulous!!!!!
The Kitchen Magpie says
AWESOME~! I always fuss about recipes working out for people, glad this one was good!
Betty Jo Hamilton Grant says
I saw this on the Food Network,that is hos I knew.
Betty Jo Hamilton Grant says
corn starch,makes the fish crispy.
Ashley Meek says
Looks delish!
The Kitchen Magpie says
https://highlinersustainability.com/our-progress/responsibly-sourced-criteria/ Here;s the link for their criteria. Most places are with the OceanWise program (restaurants, chefs, etc) but you can determine if this fits your needs!
Jennifer Print says
I thought you were going to say beer! i generally dont like fish.. but haddock is one i will eat
The Kitchen Magpie says
I am so shocked that you think I would say beer first! 😉
Marie E. Cater says
looks good though is High Liner not farm fish have to question…?
The Kitchen Magpie says
I don’t! No one eats it except me 🙁
Julie Sinclair says
Do you have a tartar sauce recipe to go with?!
Shelley Jones says
Drool!
The Kitchen Magpie says
They should, make sure to check the FRESH section. They had a ton of them at mine. I am hooked. It’s seriously a great product and I’m so busy that I love stuff like this, ready to go with no work for me haha!
Lynn Geyer says
i think you’re right!
The Kitchen Magpie says
Hhaha you need to “nudge” it along a bit 😉
Lynn Geyer says
my current one is electric, and pretty old, like probably 15-20 years. i’m waiting for it to die and then it’s gas stove time!
The Kitchen Magpie says
That and a little something else!
The Kitchen Magpie says
Yah there is just nothing like a good gas stove.
Sharon Thomas says
Beer, that was our magic batter ingredient in our Fish & Chip shops years ago! 🙂
Lynn Geyer says
I had a gas stove in my old house… shoulda taken it with me when i moved!!! 🙁
The Kitchen Magpie says
I don’t have an electric skillet BUT I do have a gas stove, which is easier to maintain a good heat with. You do have some wiggle room temp wise but do aim to keep it around that 375 mark!
Lynn Geyer says
I always feel so bad cooking my own fried food! But I guess it’s better than buying it somewhere cus I know how much oil and what kind it’s cooked in. I may have to give this a go. I don’t have an electric skillet though, so it’s really hard to control the heat and keep it at a constant 375 when you’re just using a regular ol’ pan on the stove. And I have yet to find a good food thermometer. That may be my only obstacle.
The Kitchen Magpie says
It’s really simple but really good! Plus, you don’t need a deep fryer. I haven’t owned one in years!
Lynn Geyer says
looks delish!
Sabine Dumdei Vanderkley says
I am sure he won’t mind! I will have to see if my superstore has that fish
The Kitchen Magpie says
Easy, yummy, yup…it’s a keeper! But now I might have to make it more often hahahha! Mike loved it.
The Kitchen Magpie says
It was a pretty fantastic lunch yesterday! And it’s honestly SO easy to make!
Laura Louise Heath says
I want to eat that right NOW
Sabine Dumdei Vanderkley says
looks super yummy!