Join me in enjoying a Wisconsin Classic, Friday Night Fish Fry.
Course Fish
Keyword beer batter, fish, haddock, tartar sauce
Prep Time 1 hourhour
Cook Time 5 minutesminutes
Total Time 1 hourhour5 minutesminutes
Author Lynn / Turnips 2 Tangerines
Ingredients
2poundshaddock fillets
1egg
1cupbeer
1tablespoonhot sauce
1teaspoonlemon juice
1 1/2cupsflour
2teaspoonsbaking powder
2teaspoonsold bay seasoning
salt and pepper to taste
vegetable oil for frying
Homemade Tarter Sauce
1cupmayonnaise
2tablespoonsfinely chopped sweet pickle
1tablespoonfinely chopped red onion
1tablespoonfresh snipped parsley
1/2teaspoonlemon zest
2teaspoonslemon juice
1 1/2teaspoonsnipped fresh dill or 1/2 teaspoon dried dill weed
1/2teaspoonpaprika
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!