The Best Deep Fried Haddock

Close up of Delicious deep fried haddock recipe

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Best Deep Fried Haddock in Vintage White Plate
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.

A Pack of Highliner Brand Simply Fish 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.

Close up of 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 in a fork

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 in white plate under red tablecloth

 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,

Karlynn

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

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The Best Deep Fried Haddock

How to make the best battered, deep fried Haddock at home!
4.96 from 23 votes
Close up of Delicious deep fried haddock recipe
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Dinner
Cuisine
American
Servings
4
Calories
570
Author
Karlynn Johnston

Ingredients

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

Instructions

  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 Information

Calories: 570kcal, Carbohydrates: 48g, Protein: 78g, Fat: 2g, Cholesterol: 243mg, Sodium: 1546mg, Potassium: 1656mg, Fiber: 1g, Vitamin A: 255IU, Calcium: 184mg, Iron: 3.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Deep fried Fish Haddock

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Sherry Mackay says

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

  2. Nicole Ebbesen Rowan says

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

  3. Sabine Dumdei Vanderkley says

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

    • The Kitchen Magpie says

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

  4. Betty Jo Hamilton Grant says

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

  5. Betty Jo Hamilton Grant says

    corn starch,makes the fish crispy.

  6. Jennifer Print says

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

    5 stars

  7. The Kitchen Magpie says

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

  8. Marie E. Cater says

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

  9. The Kitchen Magpie says

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

  10. Julie Sinclair says

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

  11. The Kitchen Magpie says

    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!

  12. The Kitchen Magpie says

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

  13. Lynn Geyer says

    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!

  14. The Kitchen Magpie says

    Yah there is just nothing like a good gas stove.

  15. Sharon Thomas says

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

  16. Lynn Geyer says

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

  17. The Kitchen Magpie says

    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!

  18. Lynn Geyer says

    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.

  19. The Kitchen Magpie says

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

  20. Sabine Dumdei Vanderkley says

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

  21. The Kitchen Magpie says

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

  22. The Kitchen Magpie says

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

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