Classic fried fish with a twist. Here we have used haddock fillets dipped in beer batter and coated in cornflakes. Finally, the fish had a turn in the deep fryer. See the recipe here.
Recipe for haddock with beer batter and cornflakes
Classic fried fish with a twist!
In our recipe, the haddock fillet is first dipped in beer batter, then breaded in cornflakes and finally fried to a crisp in the deep fryer.
Normally, fish is breaded in flour, whether fine or coarse types, but cornflakes provide a different and more interesting taste experience as well as an extraordinary crispiness.
There’s only one thing to say: try it!
Servings: servings
Haddock with beer batter and cornflakes
Classic fried fish with a twist. Here we have used haddock fillets dipped in beer batter and coated in cornflakes. Finally, the fish had a turn in the deep fryer. See the recipe here.
Ingredients
- 500 gram Haddock Fillet
- 150 gram Wheat Flour
- 30 gram Whole Wheat Flour (can be replaced with rye flour)
- 5 gram Baking Soda
- 8 gram Salt
- 1 pcs. Egg Beaten
- 200 gram Beer Pilsner, Classic or Ale
- cornflakes
- Spices Salt and pepper
- 1 l Oil Sunflower or frying oil
- Lemon Juice Cut into wedges (can be omitted)
Instructions
- Mix flour, baking powder, and salt in a bowl
- Add egg and beer and whisk together into a smooth batter
- Crush cornflakes and pour them into a deep plate
- Cut the haddock fillets into pieces 3-4 cm wide
- Pour oil into a saucepan and turn on medium-high heat (or use your deep fryer if you have one!)
- Dip the haddock pieces in batter, coat them in cornflakes, and fry a few pieces at a time until they are golden brown (I aim for cognac brown, maybe a bit darker)
- Then place the haddock pieces on a piece of paper to absorb the excess oil, and sprinkle with salt and pepper
- Serve with remoulade or tartar sauce and fries or oven potatoes
Notes
Serve with a homemade mayonnaise or a tartar sauce.