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.
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.
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,
- 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
- 1/2 cup flour
- 2 tbsp cornstarch
- Combine the batter ingredients and mix until smooth.
- Preheat 2-3 inches of oil in a heavysauce pan to 375 degrees F.
- Combine the “flouring” ingredients together in a small bowl.
- Dredge the filets through the flour, then the batter until covered with a thick coat of batter.
- Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
- Remove and drain on paper towels.
- Serve and enjoy.
- Serving Size: 4
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.