Beer-Battered Haddock or Cod
I love this recipe because it is very simple to put your personal spin on a traditional dish. For a platter of fish and chips, serve with crispy fries (the “chips”), malt vinegar, tartar sauce, and lemon wedges.
For the seasoning blend:
- 2.5 grams (1/2 teaspoon) lemon pepper
- 2.5 grams (1/2 teaspoon) garlic powder
- 2.5 grams (1/2 teaspoon) onion powder
- 2.5 grams (1/2 teaspoon) paprika
- 2.5g (1/4 teaspoon) adobo
- 1.5 gram (1/4 teaspoon) black pepper
- 1.5 gram (1/4 teaspoon) cayenne pepper
- 1.5 grams (1/4 teaspoon) ground allspice
For the fish:
- 2 haddock and/or cod fish fillets (preferably one of each)
- 117 grams (1/2 cup) all-purpose flour plus 117 grams (1/2 cup for dredging
- 5 grams (1 teaspoon) baking powder
- Salt to taste
- 178 ml (3/4 cup) beer or sparkling water
- For the seasoning blend: Mix all seasonings ingredients in a small bowl and set aside.
2. For the fish: Season the fish fillets on both sides with 10 ml (2 teaspoons) of the seasoning. Set the fish aside.
3. In a bowl mix together 5 ml (1 teaspoon) of the seasoning, 117 grams (1/2 cup) of the flour, baking powder, salt, and beer or sparkling water. Whisk until batter is smooth.
3. Heat the oil in a skillet over medium-low heat. Place remaining 117 grams (1/2 cup) flour in a wide shallow bowl, and dredge the fillets in it; dust off any excess flour. Add the floured fish to batter. Fry battered fish until golden brown, about 2-3 minutes a side. Drain on paper towels. Serve hot with, if desired, fries/chips and malt vinegar, or with tartar sauce and lemon wedges for squeezing.