Fried Haddock
Fried Haddock

I’m a big fan of deep fried haddock and this recipe (made with a special trick) is one of my absolute favorite ways of eating it. The crispy batter and overall taste can’t be beat.

Deep Fried Haddock Recipe

I was told the secret for a proper, crispy batter for deep-frying fish a long, long time ago by a chef friend. Indeed, not only a friend, but the head of a culinary arts program at a local post-secondary school.

It’s so very simple.

It’s cornstarch.

While I have sadly lost the recipe he gave me in his cooking class that day (and truth be told, he told me it was an old fisherman friend who gave it to him ) I have always remembered that secret.

So when it came time to try out the new Highliner Simply Fish line of products, I knew that I would be trying the haddock and that I was deep-frying it.

Deep Fried HaddockFor those of you who like to know where your seafood comes from, Highliner has criteria for their responsibly sourced seafood. It includes important criteria such as being OceanWise recommended or Seafood Watch rated green or yellow.  Their six varieties of fish are sourced from the following places: Atlantic Salmon – Chile, Atlantic Cod – Iceland, Tilapia – Indonesia or Malaysia, Trout – Peru, Haddock – USA and Sole – Canada.

Mike prefers deep fried haddock since it’s a nice milder fish and it is one of the best choices for deep frying battered fish. It holds up well and cooks fast.

Delicious deep fried haddock recipe

Look at that gorgeous fish flake.

To be clear, I don’t and most likely won’t ever own a deep frier again, so don’t pass on this recipe because you don’t have one. I used to own one and it was honestly the biggest, messiest most annoying kitchen appliance that I have owned. It smelled and was always greasy on the outside no matter what I did.

I have a large heavy frying pan that I use to deep fry in and let’s face it, deep frying isn’t really something that we should be doing so often that we need a deep fryer.
Deep Fried Haddock

Being rich in protein and healthy to boot, fish is always one of my top choices, however my family doesn’t always agree. Mike will eat haddock, which is why I chose to do this dish, but he also likes it deep-fried.  Sigh. That man.

Fresh fish is always, always better, especially when you are deep-frying it in batter. Frozen fish will have extra moisture no matter how you defrost it! To that note, the Highliner Simply Fish are fresh in the package and you can find them in the fresh seafood department at No Frills, Superstore and Maxi. The cuts are very high quality (made from their finest cuts of fish) and are perfect for package to pan cooking. I also liked that they come in the exact right size for Mike and I to eat.

Deep Fried Haddock Recipe

 Fried Haddock Tips and Tricks

There are a few secrets that you have to adhere to in order to make great deep fried haddock.

  1. The oil temperature MUST be at 375 degrees. Hotter and it will burn and you will have raw fish inside and cooler will make the batter soaked in grease.
  2. No milk and no egg in the batter. This is as plain as you can get. You can sub in half beer and half water for sure, if you want.
  3. Use only thin and fresh fish filets, like the  High Liner Simply Fish haddock. Do not use frozen.

So who’s in for giving this recipe a shot? I am so excited, it passed the “Mike test” because I swear he is the pickiest person I know when it comes to deep fried haddock. So if he gives this a thumbs up, you know it’s a great recipe!

Happy cooking everyone!

Love you more than chocolate,



How to make the best battered, deep fried Haddock at home! This is the best batter ever! #deepfried #fish

4 from 7 votes
The Best Deep Fried Haddock
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
How to make the best battered, deep fried Haddock at home!
Course: Dinner
Cuisine: American
Keyword: Fried Haddock
Servings: 4
Calories: 570 kcal
Author: Karlynn Johnston
Batter Ingredients
  • 1 cup flour
  • 3 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup beer
  • 1 tbsp dill
  • 1 dash pepper
  • 2-4 High Liner Simply Fish Haddock Filets
For flouring
  • 1/2 cup flour
  • 2 tbsp cornstarch
  1. Combine the batter ingredients and mix until smooth.
  2. Preheat 2-3 inches of oil in a heavysauce pan to 375 degrees F.
  3. Combine the "flouring" ingredients together in a small bowl.
  4. Dredge the filets through the flour, then the batter until covered with a thick coat of batter.
  5. Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
  6. Remove and drain on paper towels.
  7. Serve and enjoy.
Nutrition Facts
The Best Deep Fried Haddock
Amount Per Serving
Calories 570 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 243mg 81%
Sodium 1546mg 64%
Potassium 1656mg 47%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Protein 78g 156%
Vitamin A 5.1%
Calcium 18.4%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Ack Puke, I am from new England and the last thing I want to taste with my haddock is Dill YUK

  2. So, the recipe states – do not use frozen haddock. I have, each time I have made this and it is still great! So much better than some restaurants I frequent (and I live on Prince Edward Island!). Not mushy, crisp, not too much batter so the fish shines through! Not a big fan of deep frying so tonight will try to sauté in shortening. This is a great, no fail recipe…to be continued.

  3. i just made this with fresh haddock, probs the best battered fish i have had in a long long time

  4. Made this tonite, along with fresh scallops. AWESOME!!!! Family loved it. This would also make a wonderful batter for chicken fingers. THANKS SO MUCH!!!

  5. I had to substitute cornstarch with instant potatoes and beer With gingerale…had to add extra to make it liquid enough. It turned out amazing! I want to post a pic <3

  6. ryan hilton Reply

    did no one actually try this? i followed the recipe to a T and the batter was literally thicker than cookie dough. wouldnt even stick to the fish. not to mention even after adding more than three times the amount of liquid it was STILL too dry to coat the fish. finally after getting even a small amount to coat it all just slipped right off in the oil and the fish disintegrated. what a waste of ingredients

    • Well, this is our go-to that we (and others we know) have used for years without a single issue. As you can see below, so have others. I’m not sure what happened in your case but thanks for trying it!

    • Did you accidentally add the dipping flour to the batter?? This works perfectly for me!

  7. Shawna M Ore Reply

    Sounds yummy, it’s making my mouth water at 316 in the morning. lol

  8. Mark Wicklund Reply

    beer batter is excellent. especially if you use a beer like a summer shanty. It has a hint of lemon in the beer itself. what goes with fish? Lemon

  9. Nicole Ebbesen Rowan Reply

    Don’t be biased against friends who happen to have a deep fryer! (And come over for Legoland Apple fries one day)

    • The Kitchen Magpie Reply

      AWESOME~! I always fuss about recipes working out for people, glad this one was good!

  10. Betty Jo Hamilton Grant Reply

    I saw this on the Food Network,that is hos I knew.

  11. Jennifer Print Reply

    I thought you were going to say beer! i generally dont like fish.. but haddock is one i will eat

  12. The Kitchen Magpie Reply

    I am so shocked that you think I would say beer first! 😉

  13. Marie E. Cater Reply

    looks good though is High Liner not farm fish have to question…?

  14. The Kitchen Magpie Reply

    They should, make sure to check the FRESH section. They had a ton of them at mine. I am hooked. It’s seriously a great product and I’m so busy that I love stuff like this, ready to go with no work for me haha!

  15. Lynn Geyer Reply

    my current one is electric, and pretty old, like probably 15-20 years. i’m waiting for it to die and then it’s gas stove time!

  16. Sharon Thomas Reply

    Beer, that was our magic batter ingredient in our Fish & Chip shops years ago! 🙂

  17. Lynn Geyer Reply

    I had a gas stove in my old house… shoulda taken it with me when i moved!!! 🙁

  18. The Kitchen Magpie Reply

    I don’t have an electric skillet BUT I do have a gas stove, which is easier to maintain a good heat with. You do have some wiggle room temp wise but do aim to keep it around that 375 mark!

  19. Lynn Geyer Reply

    I always feel so bad cooking my own fried food! But I guess it’s better than buying it somewhere cus I know how much oil and what kind it’s cooked in. I may have to give this a go. I don’t have an electric skillet though, so it’s really hard to control the heat and keep it at a constant 375 when you’re just using a regular ol’ pan on the stove. And I have yet to find a good food thermometer. That may be my only obstacle.

  20. The Kitchen Magpie Reply

    It’s really simple but really good! Plus, you don’t need a deep fryer. I haven’t owned one in years!

  21. Sabine Dumdei Vanderkley Reply

    I am sure he won’t mind! I will have to see if my superstore has that fish

  22. The Kitchen Magpie Reply

    Easy, yummy, yup…it’s a keeper! But now I might have to make it more often hahahha! Mike loved it.

  23. The Kitchen Magpie Reply

    It was a pretty fantastic lunch yesterday! And it’s honestly SO easy to make!

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