January 4, 2013

Beer Battered Haddock with Tarter Sauce

On the Menu Today~
Beer Battered Haddock
with Tarter Sauce

If you are from Wisconsin,
you know all about our Friday Night Fish Fry~
This is my version of a Classic
Wisconsin Friday Night Tradition~

To find out more about this Wisconsin Tradition~ Stop here: Come Fry With Me

Beer Battered Haddock with Tarter Sauce

  • 2 pounds haddock fillets
  • 1 egg
  • 1 cup beer
  • 1 tablespoon hot sauce
  • 1 teaspoon lemon juice
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons old bay seasoning
  • salt and pepper to taste
  • vegetable oil for frying
  1. In a bowl, stir together flour, baking powder, old bay seasoning, salt and pepper. Reserve a quarter of the dry mix. Set aside. In another bowl, beat the egg, beer, hot sauce and lemon juice. Combine with the flour mixture. Mix well. In a deep fryer, heat oil to 375ยบ
  2. Cut fillets into serving pieces (sticks) and pat dry with paper towels. Dip haddock pieces (sticks) into reserved flour mixture, then dip in batter, submerge in hot oil and fry until golden brown. Remove from fryer and drain on paper towels.
Fish, Beer BatteredHaddock, Deep-Fried, Beer, Sauce,

For the Classic Wisconsin Fish Fry experience
serve beer-battered haddock with
homemade tarter sauce, creamy cole slaw,
potato salad, buttered rye bread and
lemon wedges.
Ice cold beer optional~

Homemade Tarter Sauce

  • 1 cup mayonnaise
  • 2 tablespoons finely chopped sweet pickle
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon fresh snipped parsley
  • 1/2 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoon snipped fresh dill or
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon paprika
Cooking Directions
  1. In a medium bowl, combine mayo, sweet pickle, red onion, fresh parsley, lemon peel, lemon juice, fresh dill, and paprika. Chill 1 to 2 hours before serving.
  2. Makes about 1-1/4 cups.

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