Ingredients
- 3 cups canola oil, for frying
- 1 cup all-purpose flour
- 2 Tbsp garlic powder
- 2 Tbsp paprika
- 3 tsp salt
- 3 tsp ground black pepper
- 1 egg, beaten
- 1 (12 fluid ounce) can or bottle beer
Haddock Fish Fry
Serves 2-4
Directions
- Heat oil in a Dutch oven until a deep fry thermometer reads 365 degrees F.
- Pat fillets dry and season with 1 tsp of salt and 1 tsp of pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped, so it shouldn't be a very thick batter.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Better to do this in batches than risk over crowding the pan. Fry fish, turning once, until both sides are golden brown, approximately 5-6 minutes on each side depending on the thickness of the fillet.
- Remove from oil and allow excess oil to drain onto a paper towel or drying rack.
- Serve warm with your favorite french fries and tartar sauce!
