Beer-Battered Fried Haddock

A crispy fish dish, traditionally characteristic of Great Britain, with roots tracing back to colonial Australia. The British eat it with fried potatoes (chips) and vinegar, while Michael Jackson crowned the flavor with an interesting choice of sauce – pea mash.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Fish, white fish

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 piece Lemon, fresh, without shell

  • 200 g Flour, Wheat, bread flour

  • 1 piece Egg, fresh

  • 250 ml Alcohol, Beer

  • pieces Oil, plant, sunflower

Steps

  1. Rinse the haddock fillets and thoroughly dry them with paper towels. Cut the lemon in half; zest one half and slice the other into wedges. Season the fillets with salt and pepper, then drizzle with lemon juice. Let them marinate while you prepare the batter.

  2. Sift the flour into a bowl and make a well in the center. Add the egg and a pinch of salt. Start mixing with a whisk and gradually pour in the beer. The batter should be completely smooth and slightly thicker than pancake batter.

  3. Place a deep pan on the stove and heat the oil. Dry the haddock fillets, dip them into the batter, and fry until golden brown in the hot oil. It is important to fry them over moderate heat.

  4. Drain the fried fillets well on paper towels. Garnish with lemon wedges and serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 162.56 kcal
  • Fat: 5.13 g
    • Saturated Fat: 0.9 g
  • Carbohydrates: 11.31 g
    • Sugars: 0.08 g
  • Protein: 15.83 g
  • Fiber: 0.45 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.