Deep Fried Haddock Recipe | FryerHouse.com

Deep Fried haddock Recipe

A very popular choice when making fish and chips, haddock is certainly one of the best fishes to enjoy fried and with a batter.

Its mild flavor and very tender meat will excite your taste buds and have you wanting for more. Good thing it’s rich in nutrients so you don’t have to feel really bad about having a lot of it.

However, if you’re deep frying this fish, it’s still best to watch your portions. Having a lot of deep-fried anything isn’t good for your health, so do it in moderation.

But then again, the Brits eat a lot of fish and chips and it’s a national institution. If you’re ever in the country, you can just buy them anywhere.

Then it’s always nice to just make your fish and chips yourself especially when you have some fresh haddock to use.

While the frozen variety will do in a pinch, you really have to make sure that it is completely defrosted, and then you need to drain it on kitchen paper as well.

You should make sure that your oil is properly hot, as you need to dip the Haddock fish into the batter right before you submerge the pieces in to the hot oil to fry.

You need to do it this way so the batter is slight and crisp. As for the chips, go with a floury potato like Sante, Maris Piper, or King Edward.

Quick Ingredients:

For the Fish:

4 seven-ounce fish fillets of haddock (though if haddock’s not available, you can try pollock or cod)
2 ounces (55 grams) of all-purpose flour
2 ounces of cornstarch
Salt to taste
Black pepper to taste
1 teaspoon of baking powder
⅓ cup of dark beer
⅓ cup of sparkling water

For the Chips:

2 pounds of peeled potatoes
1 liter of vegetable oil (you can also try lard or dripping to cook)

Easy Steps:

Gather all your ingredients, and begin:

  1. Get a large roomy bowl, and mix in all the ingredients except 2 tablespoons of the flour, corn flour, and baking powder.
  2. Season this mix lightly, with only a tiny bit of salt and pepper.
  3. Whisk the mix continuously with a fork, as you add the dark beer and the water to the flour mix.
  4. Continue the mixing until the batter is thick and smooth.
  5. Once the batter is done, put it in the refrigerator to rest. This should last for about 30 minutes to an hour.
  6. Meanwhile, cut the potatoes into slices measuring 1 centimeter (a little bit more than a third of an inch) wide.
  7. Put the chips into a colander (this is a bowl with lots of perforations) and then rinse them with cold running water from your faucet.
  8. Once they’re washed, place the chips into a pan of cold water.
  9. Bring the water into a gentle boil and then let it simmer for about 3 to 4 minutes.
  10. After that, drain the chips through the colander. Then dry them with kitchen paper.
  11. Put the chips in the fridge covered in kitchen paper until you need them.
  12. Place the fish fillets on a sheet of kitchen paper to pat them dry.
  13. Use just a tiny bit of sea salt for light seasoning.
  14. Heat the oil in your deep fat fryer (or maybe a large deep saucepan) to 250 degrees F.
  15. Whiten (blanch) the chips from the fridge into the oil a few handfuls at a time. Don’t let them turn brown.
  16. When you see that the chips are slightly cooked, take them from the oil and drain, while you keep them on the side.
  17. Now it’s time to use the 2 tablespoons of the reserved flour (from step 1) and place this into a shallow bowl. Place each fillet into the flour, and then shake of any excess flour.
  18. After that, dip the fillet into the batter you’ve taken from the fridge.
  19. Now very carefully, gently lower each fillet into your hot oil. The frying time will take about 8 minutes, which is enough time to turn the batter golden and crisp. Every now and then, use a large slotted spoon to turn the fillets in the oil.
  20. Once the fillets are cooked, use that same large slotted spoon to remove the fillets from the hot oil.
  21. Drin the fillets on kitchen paper, and cover them with some greaseproof paper to keep them hot.
  22. Now heat the oil to 400 degrees F, and then cook your whitened chips until they’re also crisp and golden. This should take about 5 minutes.
  23. Serve right away with the hot haddock, and then fight among your friends about what condiment to use.

Health Benefits of Deep Fried Haddock Fish:

Thanks to its very mild flavor, haddock is said to be the best choice for those who have never enjoyed eating fish before.

It’s so mild that the people who aren’t big fans of the flavor of fish shouldn’t have an issue consuming it. This and the fact that it’s often used in fish and chips make it a rather enjoyable fish for a lot of people.

But deep fried Haddock can offer a lot more than just its taste. It’s also quite nutritious, so with the right preparation, it can be a great choice for those who are trying to eat better.

What exactly can haddock bring to your diet? Here are a few of its nutritional content:

1. A good load of proteins

Haddock has 20.6 g of protein in every 3-ounce serving. That’s already a good portion of your daily requirement, making this fish a great addition to your diet.

2. Low in carbohydrates and calories

This fish has no carbohydrates and will only set you back 95 calories per 3-ounce serving. So if you’re trying to make a huge caloric deficiency in your diet, make sure to include haddock in your meals.

3. A long list of essential vitamins and minerals

Haddock meat also contains the following nutrients:

  • Vitamin B
  • Niacin
  • B-6
  • Thiamin
  • Riboflavin
  • Folate
  • Pantothenic acid
  • Vitamin B-12
  • Selenium
  • Phosphorus
  • Magnesium
  • Iron
  • Potassium
  • Calcium
  • Sodium
  • Copper
  • Manganese
  • Zinc

Fish and chips are often enjoyed deep fried, and who can argue with tradition? Use haddock and you can at least enjoy some nutritional benefits.

Read More: Deep Fried Chicken Nuggets Recipe

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