Beer-Battered Haddock

By Yankee Magazine

Oct 02 2018

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.


2 cups all-purpose flour
1 tsp seasoning salt
1 tsp paprika
1 – 12 oz beer (Miller Lite preferred)
1/2 cup water
Canola oil
1 large haddock fillet (about 1 1/2 lbs.), cut into 3×2-inch pieces and patted dry


In a medium bowl, whisk together the flour and seasonings, then add the beer and 1/2 cup water.  Whisk to a smooth batter.

Pour 2″ of canola 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 of the fish is cooked. Serve hot.