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Beer Battered Haddock with Homemade Tartar Sauce

Join me in enjoying a Wisconsin Classic, Friday Night Fish Fry.
Course Fish
Keyword beer batter, fish, haddock, tartar sauce
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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
  • 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

Instructions

  • Make Homemade Tartar Sauce:
    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. Makes about 1 1/4 cups.
  • Make Haddock:
    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
  • Cut fillets into serving pieces (sticks) and pat dry with paper towels. Dip haddock pieces (sticks) into flour mixture, then dip in egg mixture, then back into flour mixture, submerge in hot oil and fry until golden brown. Remove from fryer and drain on paper towels.
  • Serve with homemade tartar sauce.

Notes

*I like to double the dry ingredients and the wet ingredients. This will assure you don't run short on batter/coating ingredients. I hate when that happens!