Main Dishes/ Recipes

The Best Deep Fried Battered Haddock


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.

Simply-Fish-Haddock-Front[1]For 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 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.


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.

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.


There are a few secrets that you have to adhere to in order to make great battered fish.

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 battered fish. So if he gives this a thumbs up, you know it’s a great recipe!

Happy cooking everyone!

Love you more than chocolate,



The Best Deep Fried, Battered Haddock

  • Author: Karlynn Johnston
  • Prep Time: 3 min
  • Cook Time: 8 min
  • Total Time: 11 min
  • Yield: 4
  • Category: Dinner


How to make the best battered, deep fried fish at home!


Batter Ingredients:

  • 1 cup of flour
  • 3 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup cold water or half beer!
  • 1 tbsp dill optional but amazing!

dash of pepper

  • 2-4 High Liner Simply Fish Haddock Filets patted dry with a paper towel

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.


  • Serving Size: 4

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

Disclosure: I am part of the High Liner Simply Fish Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.



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  • Reply
    ryan hilton
    May 2, 2017 at 4:33 pm

    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

      Mr. Kitchen Magpie
      May 3, 2017 at 9:12 am

      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!

  • Reply
    Shawna M Ore
    October 18, 2016 at 9:17 am

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

    • Reply
      The Kitchen Magpie
      October 18, 2016 at 2:55 pm

      Ouch, working the graveyard shift?

  • Reply
    Mark Wicklund
    September 24, 2016 at 4:18 pm

    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

    • Reply
      The Kitchen Magpie
      September 24, 2016 at 4:48 pm

      Smart man makes for a good cook! \U0001f609

  • Reply
    Sherry Mackay
    April 11, 2016 at 12:37 am

    I thought icy cold beer makes the best batter:))

  • Reply
    Nicole Ebbesen Rowan
    April 10, 2016 at 5:16 am

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

  • Reply
    Sabine Dumdei Vanderkley
    April 9, 2016 at 5:19 pm

    oh i made this one and it is fabulous!!!!!

    • Reply
      The Kitchen Magpie
      April 10, 2016 at 12:36 am

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

  • Reply
    Betty Jo Hamilton Grant
    August 18, 2015 at 11:02 pm

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

  • Reply
    Betty Jo Hamilton Grant
    August 18, 2015 at 11:00 pm

    corn starch,makes the fish crispy.

  • Reply
    Ashley Meek
    July 21, 2015 at 5:15 am

    Looks delish!

  • Reply
    The Kitchen Magpie
    July 20, 2015 at 4:50 pm

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

  • Reply
    The Kitchen Magpie
    July 20, 2015 at 4:48 pm Here;s the link for their criteria. Most places are with the OceanWise program (restaurants, chefs, etc) but you can determine if this fits your needs!

  • Reply
    Marie E. Cater
    July 20, 2015 at 4:40 pm

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

  • Reply
    Jennifer Print
    July 20, 2015 at 3:37 pm

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

  • Reply
    The Kitchen Magpie
    June 24, 2015 at 1:50 pm

    I don’t! No one eats it except me 🙁

  • Reply
    Julie Sinclair
    June 24, 2015 at 6:17 am

    Do you have a tartar sauce recipe to go with?!

  • Reply
    Shelley Jones
    April 10, 2015 at 3:34 am


  • Reply
    The Kitchen Magpie
    April 10, 2015 at 12:31 am

    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!

  • Reply
    Lynn Geyer
    April 9, 2015 at 11:58 pm

    i think you’re right!

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 10:53 pm

    Hhaha you need to “nudge” it along a bit 😉

  • Reply
    Lynn Geyer
    April 9, 2015 at 10:49 pm

    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!

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 10:49 pm

    That and a little something else!

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 10:48 pm

    Yah there is just nothing like a good gas stove.

  • Reply
    Sharon Thomas
    April 9, 2015 at 9:37 pm

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

  • Reply
    Lynn Geyer
    April 9, 2015 at 9:03 pm

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

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 8:43 pm

    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!

  • Reply
    Lynn Geyer
    April 9, 2015 at 8:39 pm

    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.

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 8:30 pm

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

  • Reply
    Lynn Geyer
    April 9, 2015 at 8:23 pm

    looks delish!

  • Reply
    Sabine Dumdei Vanderkley
    April 9, 2015 at 7:09 pm

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

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 6:49 pm

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

  • Reply
    The Kitchen Magpie
    April 9, 2015 at 6:48 pm

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

  • Reply
    Laura Louise Heath
    April 9, 2015 at 6:23 pm

    I want to eat that right NOW

  • Reply
    Sabine Dumdei Vanderkley
    April 9, 2015 at 6:20 pm

    looks super yummy!

  • Leave a Reply