Beer Battered Haddock
Ingredients
- 1/2 lb haddock fillet, cut into 6 pieces
- 1 t sweet paprika
- 1/4 t freshly ground black pepper
- 1/2 t salt
- 1.33 c Flour (Plain)
- 1/2 t salt
- 1.5 T baking powder
- 250 mL beer (Guinness)
- oil, for frying
Method
Rub the fish with the paprika, salt, and pepper. Let sit in fridge for at least one hour.
Combine the flour, salt, baking powder, and beer together, till you have a thick paste.
Heat the oil in a deep pot or wok till it is hot.
Dip the fish one by one into the beer batter, coat it well. Place 3 pieces at a time of fish into the oil. Lower the heat to low immediately. Cook each side for 2 minutes. Place on paper towel to drain away the excess oil on the fish. It should be golden brown.
Serve immediately with fries and garden salad. You can squeeze some lemon over it if you'd like.
Notes
Fry fish in its own pot, or before the chips, so the chips don't go cold and yucky.
Alternatively, keep chips hot in a dish in the oven. However, if cooking the fish in the same pot as the chips, turn the heat on the oil down to low BEFORE putting in the fish, or it will be too hot and the fish will not cook through properly. Better yet, turn the heat down, and let the oil cool a few minutes before doing the fish.
SJ Note: We've found we prefer a different batter, <a href="http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=586">this one</a>, so I've demoted this one, but there's nothing fundamentally wrong with the recipe, if you'd like to try it.