Go Back
+ servings

Beer Battered Haddock

The crispiest, quickest beer battered haddock to ever exist. Golden brown, perfectly spiced and served with homemade tartar sauce.
4.90 from 19 votes
Print Pin
Course: Main Course
Cuisine: English
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 595kcal
Author: Lauren


  • Deep Pan (Dutch Oven) or Deep Fryer
  • Paper Towel and/or Cooling Rack
  • Tongs
  • Candy Themometer (if using pot)


  • 2 lbs haddock fillets or cod, halibut, tilapia or other white fish
  • ½ cup corn starch for dusting


  • ¾ cup all-purpose flour
  • ¼ cup corn starch
  • 1 ¼ teaspoon baking soda
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon white pepper or substitute black pepper
  • 1 12 oz can of beer pale beer - like a lager
  • 4 cups vegetable oil for frying


  • lemon wedges
  • tartar sauce
  • french fries optional
  • malt vinegar for french fries, optional


  • Using paper towels, thoroughly dry the fish fillets. This ensures that the dredge batter will stick. Do not skip this step - it's important.
  • Heat oil in a very shallow dutch oven or deep fryer to 375°F/190°C.
  • In a wide shallow bowl, place ⅓ cup of corn starch for dredging.
  • Whisk together all the dry ingredients for the batter (flour, corn starch, baking soda, paprika, garlic powder, salt and white pepper).
  • Once the dry ingredients are thoroughly combined, slowly add in the beer until the desired batter thickness has been achieved. It should be runny but not thin - close to pancake batter YOU MAY NOT NEED THE WHOLE CAN! Clumps are okay, and actually better. Do not overmix.
  • Once the pan or deep fryer has reached 375°F, take your dried fish and sprinkle with salt and white pepper. Dredge in the corn starch, then dip in the batter making sure to shake off the excess.
  • Immediately place the fish into the deep fryer or pot, being sure to not overcrowd it. Cook for 2-3 minutes per side, until the fish is golden brown and cooked through to 145°F.
  • Once fully cooked and browned, place the fish on a cooling rack lined with paper towel to absorb the excess liquid. Serve immediately with tartar sauce, a lemon wedge and fries if desired.


Need a deep fryer recommendation? I love my T-Fal Eazy Clean
Looking for a tartar sauce recipe? Try Natasha's Kitchen amazing tartar sauce!


Calories: 595kcal | Carbohydrates: 34g | Protein: 28g | Fat: 37g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 943mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @MaritimeGlutton or tag #maritimeglutton!