Deep-fried Haddock with
Homemade Tarter Sauce
Haddock fillets are breaded with a pancake mix
that is mixed with a stout beer and made into a thick batter.
Deep-fried Haddock can be served with
an easy homemade tarter sauce.
If your from Wisconsin,
you would serve Deep-fried Haddock with
french fries, slaw or potato salad,
tartar sauce and buttered rye bread.
Of course, a bottle of beer is optional~
Deep Fried Haddock
- 2 pounds haddock fillets
- 1 quart vegetable oil, for frying
- 2 cups pancake mix
- 1 teaspoon seafood seasoning, (old bay)
- 1 (12 oz) can or bottle beer (preferably a Stout)
- Heat vegetable oil in a deep, cast iron dutch oven or deep-fat fryer to 375º
- Place the pancake mix and seafood seasoning in a shallow dish. Slowly whisk in beer, let stand 10 minutes. Whisk batter again before dipping haddock fillets. With paper towels, pat fish fillets dry, to remove any excess water.
- Dip fish fillets into batter, carefully drop fish into hot oil. Fry fish for 3 to 4 minutes on each side until golden brown or until fish flakes easily with fork. Drain on paper towels.
Easy Homemade Tartar Sauce
- 1 cup mayonnaise
- 3 tablespoons chopped capers
- 5 tablespoons chopped cornichons
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon olive oil
- In a small mixing bowl, whisk together all ingredients.
- Chill before serving to let flavors marry.